- 1 egg , beaten
- 1 c buttermilk
- One 3 pound chicken, cut into 6 pieces
- 1 c all-purpose flour
- 1 t ground oregano
- 1 t chili powder
- 1 t dried sage
- 1 t dried basil
- 1 t dried marjoram
- 2 1/4 t pepper, divided
- 2 t salt
- 2 T paprika
- 1 t onion salt
- 1 t garlic powder
- Crisco or cooking oil
Place buttermilk, 1/4 tsp. pepper, salt and cayenne pepper in large bowl. Submerge chicken. Cover bowl and chill 30 min – 2 hours.
Heat oven to 250° for holding cooked chicken.
Combine flour and remaining herbs and spices in large bowl. Coat chicken.
Heat Crisco/oil to 350° in skillet. Fry chicken 10 min covered. Flip chicken and fry 10 min uncovered, or until juice runs clear when pierced with knife.
Drain chicken on paper towels or rack. Hold in oven until ready to serve.