Herbs and Spices Fried Chicken

By sugarbear

Ingredients

• 1 (4-pound) frying chicken, cut into pieces
• 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
• 1 1/2 teaspoon paprika
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 2 cups all-purpose flour
• vegetable oil

Preparation

Step 1

1. In a large, resealable plastic bag,combine chicken with buttermilk,
massaging to coat. Refrigerate for 30 minutes while you make the spice
mixture.

2. In a small bowl, combine oregano, chili powder, sage, basil, marjoram,
black pepper, salt, paprika, onion salt and garlic powder. Set aside.

3. Place four in a large, resealable plastic bag. Pour the spice mixture
into the bag and shake to blend. Remove chicken pieces a from the
buttermilk a few pieces and place in bag with flour mixture. Shake to
coat. Place coated chicken on a cookie sheet.

4. Fill a 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 periodically
to even browning. Drain fried chicken on paper towels and serve.