Ingredients

• 8 pieces bone in chicken (drumsticks and thighs recommended)
• 2 tablespoons kosher salt, divided
• 1 tablespoon smoked paprika
• 1 tablespoon white pepper
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons celery salt
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons mustard powder
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon dried oregano

• 1 ½ cups all purpose flour
• 1 tablespoon cornstarch
• 1 ½ teaspoons salt
• 1 cup buttermilk
• 2 large egg whites
• 2 tablespoons vodka or neutral spirit (optional, for extra crispiness)

• 2 quarts peanut or vegetable oil

Instructions

1. Lay chicken on a baking sheet and sprinkle with 1 tablespoon salt. Let sit 30 minutes at room temperature, or refrigerate overnight.
2. Combine smoked paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard powder, thyme, basil, and oregano in a bowl.
3. Coat each chicken piece with about half the seasoning blend.
4. Combine flour, cornstarch, and remaining salt in one bowl. Whisk buttermilk, egg whites, and vodka (if using) in another. Set a wire rack over a baking sheet.
5. Dip chicken in wet mixture, then coat thoroughly in flour mixture, pressing firmly. Place on the wire rack.
6. Let breaded chicken rest 10–30 minutes.
7. Heat oil in a Dutch oven to 350°F.
8. Fry 3 pieces at a time for 12–15 minutes, flipping every 3–4 minutes, maintaining oil around 325°F, until golden and internal temperature reaches 165°F.
9. Drain on a wire rack over paper towels. Rest 10 minutes before serving.

Notes

• Salting the chicken ahead of breading seasons it all the way through, not just the crust.
• Resting the breaded chicken before frying is essential for the coating to stay intact.
• For extra crispiness, double dredge by repeating the wet and dry coating steps.

Storage

• Fridge: Airtight container lined with paper towels, up to 4 days.
• Freezer: Up to 3 months crust softens somewhat on thawing.
• Reheat: Oven at 350°F for 10–15 minutes on a wire rack, or air fryer at 375°F for 8–10 minutes. Avoid the microwave if possible.

Nutrition Estimate (per serving)