Fried Chicken with Buttermilk Marinade and Dry Rub (Kentucky KFC)

This is a copycat recipe recipe for Kentucky Fried Chicken. See if you can tell the difference. The orginal recipe uses MSG (Accent), which is too unhealthy for me, but if you must, sprinkle a little on the finished chicken before serving.

1 cup buttermilk (250 mL)
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
4 cups expeller-pressed canola oil (1 L)

Spice and Herb Mixture:
2 cups all-purpose flour, unbleached
⅔ Tbsp. fine sea salt
½ Tbsp. dried thyme leaves
½ Tbsp. dried basil leaves
⅓ Tbsp. dried oregano leaves
1 Tbsp. celery salt
1 Tbsp. black pepper, freshly ground
1 Tbsp. dried mustard powder
4 Tbsp. ground paprika
2 Tbsp. garlic salt
1 Tbsp. ground ginger
3 Tbsp. ground white pepper

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" of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350°F. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350°F.

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.

Makes 4 servings.