My method combines deep frying and air frying. The deep frying locks in the flavor of the 11 herbs and spices and creates a crisp coating. The airfryer completes the cooking at a lower temperature. This ensures that the chicken is properly cooked without burning the coating and skin.
- Pierce the chicken a few times with a small, sharp knife.
- Place the chicken pieces in a zip lock back and add the buttermilk. Marinade for a few hours or overnight.
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Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
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Add the flour in a bowl with all the herbs and spices and mix with a whisk.
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Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
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Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating. Press the coating into the chicken.
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Let it rest on a cookie sheet for 20 minutes - this makes the coating more sticky to adhere to the chicken.
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Add enough oil to a deep fryer or a large pot so that the chicken can be fully submerged.
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Heat the oil to 175 C and fry in small batches for 4 minutes. Pleace the chicken in carefully and leave it for a minute or two.
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Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
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If you add it to a paper towel the bottom of the chicken will steam from the heat and become soft.
- Cook the chicken in the airfryer at 160 C for 15 minutes or until cooked through. This cooking time can vary depending on the size of your chicken pieces.
vegetable oil for frying
11 Herbs and Spices
2 cup
(96 Teaspoons)
flour
¾
tbsp
(2.25 Teaspoons)
salt
½
tbsp
(1.5 Teaspoons)
dried thyme leaves
½
tbsp
(1.5 Teaspoons)
dried basil leaves
⅓
tbsp
(0.99 Teaspoons)
dried oregano leaves
1 tbsp
(3 Teaspoons)
celery salt
1 tbsp
(3 Teaspoons)
ground black pepper
1 tbsp
(3 Teaspoons)
dried mustard
3 tbsp
(9 Teaspoons)
paprika
2 tbsp
(6 Teaspoons)
garlic salt
1 tbsp
(3 Teaspoons)
ground ginger
3 tbsp
(9 Teaspoons)
ground white pepper
Marinade
1 cup
(48 Teaspoons)
buttermilk
1 chicken , cut into pieces (or buy seperate pieces)