Ingredients
- 1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces
- 1 sprig fresh thyme
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground marjoram
- 2 teaspoons salt
- 2 teaspoons thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon paprika
- Vegetable oil for frying
Directions
- Place chicken and thyme in 13x9-inch glass baking dish. Pour buttermilk over chicken; stir until chicken is coated. Cover and refrigerate overnight.
- Heat oil in deep fryer to 350°F. Prepare a rack to drain the chicken by placing on a cookie sheet lined with paper towels; set aside.
- In a large resealable plastic bag, combine flour, garlic powder, marjoram, salt, thyme, pepper, sage and paprika.
-
Lift chicken from buttermilk, letting excess buttermilk drain back into the baking dish.
- Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat.
- Remove coated chicken, dip again in reserved buttermilk. Repeat shaking in flour mixture to get a thick coating.
- Place chicken pieces in a single layer in deep fryer basket and carefully lower basket into the preheated oil.
- Fry chicken until meat thermometer has reached 165°F and coating is golden brown (about 15 minutes). Transfer chicken to rack to drain.
- Repeat with remaining chicken pieces.
Serves: 6-8
