Make yourself an epic family bucket at home!
250 grams plain flour
1/2 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
240 grams buttermilk
1 egg, beaten
12 chicken pieces - breast, thigh & drumsticks
Vegetable oil, for frying
Mix the flour in a bowl with all the herbs and spices and set aside.
Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
Meanwhile, heat about 3 inches of the oil in a large pan with high sides over medium-high heat to 350F degrees.
Use a deep-frying thermometer to check the temperature. When temperature is reached, lower the heat to medium to maintain it at 350F. Fry 3 or 4 pieces at a time, being careful not to crowd the pot.
Fry until medium golden brown, turning once, which should take 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Repeat with