The unique spice blend: 11 herbs and spices create a complex, savory flavor that’s instantly recognizable.
The flour coating: A seasoned flour mixture that crisps beautifully.
Double coating: Dipping the chicken twice to build a thick, crunchy crust.
Pressure frying (or deep frying): Ensures juicy meat inside while cooking the crust quickly and evenly.
Resting and proper seasoning: Key to maximizing flavor and texture.
Ingredients: What You’ll Need
For the Chicken
3 to 4 lbs chicken pieces (bone-in, skin-on pieces like thighs, drumsticks, wings, breasts cut in half)
2 cups buttermilk (for marinating)
1 tablespoon salt (for brining/marinating)
For the Flour Coating (the “11 herbs & spices” blend)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika (for color and mild flavor)
2 teaspoons garlic salt or garlic powder
1 teaspoon ground ginger
3 teaspoons white pepper
Note: This spice list is inspired by a widely reported “copycat” of the original blend but feel free to tweak to your liking.
For Frying
Vegetable oil, canola oil, or peanut oil — enough for deep frying (about 4-6 cups depending on your pot)
Equipment Needed
Large bowl for marinating
Large mixing bowls for flour and coating
Deep heavy-bottomed pot, Dutch oven, or deep fryer
Cooking thermometer (preferably digital) for oil and chicken
Wire rack and baking sheet for draining
Tongs
Paper towels
Step 1: Marinate the Chicken for Juiciness and Flavor
ADVERTISEMENT
