Spiced Fried Chicken
Makes: 4 servings
Cook: 30 minutes
2 cups buttermilk
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1/2 teaspoon ground sage
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon black pepper
1 teaspoon salt
11/2 teaspoons paprika
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 cups all-purpose flour
Vegetable oil, for frying
In a large resealable plastic bag combine chicken with buttermilk, massaging to coat.
Refrigerate for 30 minutes while you make the spice mixture and coat the chicken.
In a small bowl combine oregano, chili powder, sage, basil, marjoram, black pepper, salt, paprika, onion salt, and garlic powder. Set aside.
Place flour in a large resealable plastic bag. Pour the spice mixture into the bag and shake to blend. Remove chicken pieces from buttermilk a few at a time and place in bag. Shake to coat with flour mixture. Place coated chicken on a cookie sheet.
Fill a very large skillet 1/3 to 1/2 full with vegetable oil. Heat until very hot. Cook chicken, covered, for about 25 minutes or until skin is browned and crispy and chicken is cooked through, turning to even browning. Drain fried chicken on paper towels and serve.