Ingredients:
- Chicken pieces (drumsticks, thighs, breasts, etc.)
- Vegetable oil, for frying
For the marinade:
- 1 cup buttermilk
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
For the coating:
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon celery salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground mustard
- 1 tablespoon ground ginger
Instructions:
- In a large bowl, mix together the buttermilk, salt, onion powder, garlic powder, and black pepper to create the marinade.
- Add the chicken pieces to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- In another large bowl, combine all the coating ingredients: flour, paprika, salt, onion powder, garlic powder, thyme, basil, oregano, celery salt, black pepper, ground mustard, and ground ginger. Mix well to ensure the spices are evenly distributed.
- Remove the marinated chicken pieces from the refrigerator and allow them to come to room temperature.
- Heat vegetable oil in a large, deep skillet or Dutch oven to around 350-375°F (175-190°C). The oil should be deep enough to submerge the chicken pieces.
- Take each chicken piece from the marinade, allowing any excess liquid to drip off, and then coat it thoroughly with the flour mixture. Press the coating onto the chicken to ensure it sticks.
- Carefully place the coated chicken pieces into the hot oil, a few at a time, and fry them for about 15-20 minutes, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Serve the KFC-style fried chicken hot and enjoy!
