Ingredients
8
8 servings
- •1 ¾ cups buttermilk
- •2 eggs
- •8 chicken drumsticks
- •8 ½ cups vegetable oil
- •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
Instructions
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
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