Ingredients:
1 whole chicken, cut into pieces
1 cup buttermilk (for marinating)
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, finely crushed
1 teaspoon marjoram leaves, finely crushed
Salt, to taste
Vegetable oil, for frying
Instructions:
Marinate the Chicken: Place chicken pieces in a bowl and cover with buttermilk. Let it marinate for at least 3 hours, preferably overnight, in the refrigerator.
Prepare the Coating: In a large mixing bowl, combine the flour and all the herbs and spices. Mix well, ensuring there are no clumps.
Coat the Chicken: Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring it's well coated.
Fry to Perfection: In a deep frying pan, heat the vegetable oil over medium-high heat. Once the oil is hot, fry the chicken pieces in batches, turning occasionally until they are golden brown and fully cooked. This should take about 15-20 minutes, depending on the size of the pieces.
Serve: Once fried, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy your homemade KFC tribute!
A Tip: For an even crunchier crust, you can double-dredge the chicken – after the first coat of flour, dip it back into the buttermilk and then into the flour again.
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