🧂 Ingredients

• 8 pieces of bone-in chicken (drumsticks, thighs, breasts)
• 2 cups buttermilk
• 1 tsp salt
• ½ tsp black pepper
• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp celery salt
• 1 tsp ground mustard
• 1 tsp ground ginger
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp ground white pepper
• 1 tsp black pepper
• ½ tsp ground allspice
• 1 tsp salt
• ½ tsp MSG (optional, but enhances the authentic flavor)
• 2 eggs
• ¼ cup water
• neutral oil for deep frying (like canola or peanut oil)

📖 Instructions

⏳ Marinate the Chicken:
Combine the chicken with buttermilk, salt, and pepper in a bowl or zip-top bag.
Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes and flavors the chicken.

🌿 Prepare the Seasoned Flour:
In a large bowl, mix all the flour and spices thoroughly. This is where the signature flavor comes from — mix well!

🥣 Set Up Dredging Station:
Beat eggs and water in a bowl.
Remove chicken from the buttermilk marinade. Let excess drip off.
Dip each piece in the seasoned flour, then egg wash, then back into the seasoned flour. Press flour into the chicken to create a thick, craggy crust.

🔥 Fry the Chicken:
Heat oil in a deep pot to 325–340°F (163–171°C).
Carefully add chicken pieces a few at a time, avoiding overcrowding.
Fry for 14–18 minutes, turning occasionally, until golden brown and the internal temp reaches 165°F (74°C).
Drain on a wire rack (not paper towels — they trap steam and ruin the crisp).

🍗 Rest and Serve:
Let the chicken rest 5–10 minutes before serving to lock in juices.
Serve hot with classic sides: coleslaw, biscuits, mashed potatoes, or cornbread.

🍽️ Pro Tips
Double dredging = extra crunch.
Don't skip the white pepper, mustard, celery salt, and MSG for authentic flavor
For extra authenticity, use a pressure fryer — but a deep fryer or Dutch oven works great too.