Chicken, Fried with 11 Herbs and Spices

Ingredients

• 1 ¾ cups buttermilk
• 2 eggs
• 8 chicken drumsticks
• 8 ½ cups vegetable oil

HERBS AND SPICES MIX

• 2 cups flour
• 2 teaspoons salt
• ½ tablespoon dried thyme

½ tablespoon dried basil

• 1 teaspoon dried oregano
• 1 teaspoon celery salt

½ tablespoon black pepper

• 1 tablespoon mustard powder
• 2 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon powdered ginger
• 1 tablespoon white pepper

Directions

Beat the eggs into the buttermilk.

1. Add the chicken pieces to the buttermilk mixture and chill for an hour.
2. In a large mixing bowl, mix the flour with all the herbs and spices.
3. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
4. Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
5. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
6. Transfer to a paper towel-lined plate.
7. Enjoy!