KENTUCKY FRIED CHICKEN

Steps:

• 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 350ºF or 175ºC. (Use a deep-frying thermometer to check the temperature.).
• When temperature is reached, lower the heat to medium to maintain it at 350ºF or 175ºC.
• 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.