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Crispy Southern Fried Chicken with Secret Spice Blend

Crispy Southern Fried Chicken with Secret Spice Blend

This recipe delivers restaurant-quality fried chicken with a crunchy, flavorful coating and juicy, tender meat using a traditional buttermilk marinade.
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Ingredients Equipment Method Notes

Ingredients
  

  • ⅔ tablespoon salt
  • ½ tablespoon thyme
  • ½ tablespoon basil
  • ⅓ tablespoon oregano
  • 1 tablespoon celery salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried mustard
  • 4 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons white pepper
  • 1 whole chicken cut into pieces
  • 2 cups all-purpose flour
  • ⅔ cup buttermilk
  • 1 egg
  • Vegetable oil for frying

Equipment

  • Mixing Bowls
  • Whisk
  • Large resealable bag
  • Deep fryer or heavy skillet
  • Wire rack or paper towels
  • Instant-read thermometer

Method
 

  1. Combine the salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper in a bowl and mix thoroughly.
  2. Whisk the buttermilk and egg together in a separate bowl and dip the chicken pieces into the liquid to marinate for at least 20 to 30 minutes.
  3. Mix the all-purpose flour with the prepared spice blend in a large bowl or a resealable plastic bag.
  4. Dredge each piece of marinated chicken in the flour and spice mixture until every surface is completely and evenly coated.
  5. Heat enough vegetable oil in a deep fryer or heavy skillet to reach 350°F.
  6. Fry the chicken pieces in batches, cooking thighs and drumsticks for 12 to 15 minutes and wings and breasts for 10 to 12 minutes.
  7. Use an instant-read thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F.
  8. Remove the chicken from the oil and place it on a wire rack or paper towels to drain for several minutes before serving.

Notes

Letting the breaded chicken rest for 10 to 15 minutes before frying helps the coating adhere better and prevents it from falling off in the oil.
Do not overcrowd the frying vessel, as this will drop the oil temperature and result in greasy, soggy chicken rather than a crisp exterior.
For a thicker and extra-crunchy crust, you can double-dredge the chicken by dipping it back into the buttermilk and flour a second time.
Leftovers should be stored in an airtight container in the refrigerator for up to three days and reheated in a hot oven to maintain the crunch.
Would you like me to find a side dish recipe like mashed potatoes or coleslaw to go with this chicken?