Time required

Prep: 30 minutes
Soak: 20 – 30 minutes
Cook: 25 – 30 minutes
Serves: 4 people

Ingredients

  • 2 cups all-purpose flour
  • ⅔ tablespoon salt
  • ½ tablespoon dried thyme leaves
  • ½ tablespoon dried basil leaves
  • ⅓  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
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 chicken, cut up, the breast pieces cut in half for more even frying
  • Expeller-pressed canola oil.

How to make buttermilk

  • 1 cup of milk
  • 1 tablespoon freshly squeezed lemon juice or distilled white vinegar.

Stir and let it stand at room temperature for 5 – 10 minutes.

Method

  1. Preheat the oven to 180C/350F
  2. Mix the flour in a bowl with all the herbs and spices; set aside.
  3. Mix the buttermilk and egg together in a separate bowl until combined.
  4. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
  5. Remove chicken from the buttermilk, allowing excess to drip off.
  6. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess.
  7. Allow to sit on a rack over a baking sheet, 20 minutes.
  8. When the oven temperature is reached (180C/350F) bake the chicken for 25-30 minutes turning once.

 

Note: This article has been updated (for baking) based on the originally published in The Chicago Tribune.