Jim’s Fried Chicken
2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon rubbed sage
1 teaspoon rosemary
1 tablespoon toasted ground cumin
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola oil works too)
Cut each chicken into 8 pieces and brine in a solution for two to four hours.
Mix dry ingredients in large bowl. Set aside.
Remove the chicken from the brine and rinse completely and pat dry.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it’s okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350° degrees. If you don’t have a cooking thermometer, wait for small bubbles to form.
Remove and drain on top of paper towels or brown paper sack that has been cut open and laid flat.