Shelly's Recipe

HERB-AND-SPICE SOUTHERN FRIED CHICKEN

Category: Chicken

2 frying chickens, weighing no more than 3 lbs each, cut up for frying
2 tbsp chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all-natural yogurt, stirred until smooth
3 cups unbleached flour
Lard or peanut oil, for frying

For the Herb and Spice Mix:
1/2 tsp ground cayenne pepper and ground mace
1 tsp freshly ground cumin, nutmeg, paprika, black pepper, ground ginger
2 tsp crumbled dried basil, bay leaves ground to a powder (use a spice mill or blender), crumbled dried oregano, dried sage and dried thyme
1 tbsp salt

Wash the chicken and pat dry. Put the chicken pieces in a large nonreactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for up to 1 hour, refrigerated.

Meanwhile, combine the spices, herbs, salt, and flour in a paper or large ziplock plastic bag. Close the bag and shake until the seasoning is well distributed.

If you plan to serve the chicken hot, preheat the oven to 150 (or warm setting). Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375 (hot but not smoking).

Beginning with the dark meat, lift the chicken pieces out the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of the pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365, for 15 to 20 minutes, turning the chicken once, if necessary.

Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.