For a more authentic flavor, add 1/2 teaspoon of Accent Seasoning (MSG) for every 1 pound (0. 45 kg) of chicken. MSG is a flavor enhancer, but it’s not very healthy. If you can’t find oregano or thyme, try marjoram and sage instead. [2] X Research source
You’ll be placing your chicken pieces in this. The bowl should be big enough to fit at least 1 chicken breast or 1 chicken thigh.
Make sure that the bowl is deep enough to submerge all of your chicken pieces.
You can also buy chicken pieces separately. For example, you could use 10 chicken breasts. Leave the skin on the chicken pieces. This will make it nice and crispy.
Cover the dish with plastic wrap to keep the marinade from spoiling. If it is very hot in your kitchen, then you could marinate the chicken in the fridge at first, then halfway through the marinating time, transfer it to the counter.
Repeat this step for each piece of chicken. Work 1 piece at a time. Keep the chicken pieces in the buttermilk until you are ready to dredge them.
Be sure to discard any leftover buttermilk marinade; it’s been contaminated by raw meat, so you can’t reuse it.
You can use another neutral-tasting oil. Avoid olive oil, however, as the flavor is too intense.
If you don’t have a thermometer, stick a wooden spoon handle into the oil. The oil is ready once you start to see bubbles around the handle. [16] X Research source
Check the internal temperature, the chicken is done when the internal temperature reads 165 °F (74 °C). Use a meat thermometer to gauge the temperature. The oil should be deep enough to ensure even frying, so there’s no need to turn the chicken pieces. Make the chicken easier to remove by placing the chicken into a fryer basket, do not overcrowd the basket, then dipping the basket into the hot oil.
Don’t put the chicken on top of newspaper or paper towels. This will trap the steam in, causing the chicken to go soft. If you used a fryer basket, lift it out and hook it over the edge of the deep fryer. Use tongs to pull the chicken pieces out.
