Ingredients Jump to Instructions ↓

  1. 1 whole fryer, cut into 8 pieces

  2. Essence, recipe follows

  3. 2 cups plus 2 tablespoons buttermilk

  4. Vegetable oil for frying

  5. 2 1/2 cups flour

  6. 2 eggs , beaten

  7. Salt and pepper

  8. 2 1/2 tablespoons paprika

  9. 2 tablespoons salt

  10. 2 tablespoons garlic powder

  11. 1 tablespoon black pepper

  12. 1 tablespoon onion powder

  13. 1 tablespoon cayenne pepper

  14. 1 tablespoon dried oregano

  15. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

  2. Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk . Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

  3. Combine all ingredients thoroughly. Yield: 2/3 cup


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