Kentucky Fried Chicken - cooking recipe

Ingredients

Breading
2 cups all-purpose flour
11 Herbs and Spices
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
Bath
1 cup buttermilk
1 egg, beaten
Protein
1 chicken, cut up, the breast pieces cut in half for more even frying
expeller-pressed canola oil

Preparation

Mix the flour in a bowl with all the herbs and spices; set aside.
Mix the buttermilk and egg together in a separate bowl until combined.
Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
Remove chicken from the buttermilk, allowing excess to drip off.
Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess.
Allow to sit on a rack over a baking sheet, 20 minutes.
Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350\u00b0F or 175\u00b0C. (Use a deep-frying thermometer to check the temperature.).
When temperature is reached, lower the heat to medium to maintain it at 350\u00b0F or 175\u00b0C.
Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes.
Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken.
Repeat with remaining chicken.