Yield: 4 Servings

Adapted from many

This is a conglomeration of recipes that makes a good pan-fried chicken.

• 15-lb chicken, (typical supermarket chicken size)
• 2cups white flour
• 2tsp salt
• ½tsp thyme
• ½tsp basil
• ½tsp oregano
• 1tsp celery salt
• 1tsp dried mustard
• 2tsp paprika
• 1tsp garlic salt
• 1tsp ground ginger
• 1tsp white pepper
• 1cup buttermilk (or 4 TBS buttermilk powder blended in 1 cup water)
• 1large egg
• oil (for frying)

Break down the chicken into 10 pieces.  I took the breasts off of the bone and then cut them in half.   Season chicken well with salt and pepper and leave out at room temperature for 30 to 60 minutes.

Add to a plastic freezer bag, flour and all dry seasonings.  Seal bag and shake well to mix.

Whisk egg in a medium bowl. Add buttermilk to bowl and whisk to combine.

Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet  to a depth of 1/2″. Heat over medium-high heat until thermometer registers 350°F. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 2 to 4 pieces at a time, place chicken in flour bag and shake well to coat pieces.  Remove to plate. Repeat for remainder.

Dip chicken in buttermilk mixture, allowing excess to drip back into bowl.  Add pieces to flour bag.  When you have a few pieces in the bag, seal bag and shake well to mix.  Remove pieces to a plate or sheet pan.

Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 10 minutes for wings and 12 minutes for thighs, legs, and breast halves.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.