Ingredients:

• 8 bone-in chicken pieces (drumsticks and thighs preferred)
• 1 tablespoon + 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon + 1 1/2 teaspoons smoked paprika
• 1 tablespoon ground white pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons celery salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons ground mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano 
• 1 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 cup buttermilk
• 2 large egg whites
• 2 quarts peanut or vegetable oil, for deep frying

Instructions:

1. Salt the chicken: Place 8 pieces of bone-in chicken on a baking sheet. Sprinkle with 1 tablespoon of kosher salt. Let sit for 30 minutes at room temperature or refrigerate overnight.
2. Make the seasoning blend: In a large bowl, combine 1 tablespoon + 1 1/2 teaspoons smoked paprika, 1 tablespoon white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons ground mustard, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano.
3. Season the chicken: Coat the chicken with half of the seasoning mix (about 3 tablespoons).
4. Prepare the dredging station: In a separate bowl, combine 1 1/2 cups flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons kosher salt. In another bowl, whisk together 1 cup buttermilk, and 2 egg whites. Place a wire rack over a second rimmed baking sheet.
5. Dredge the chicken: Dip each piece of chicken into the buttermilk mixture, then coat it in the flour mixture. Press the flour onto the chicken to ensure a thick coating.
6. Set the coating: Place the coated chicken on the wire rack and let it sit for at least 10 minutes (up to 30 minutes) at room temperature.
7. Heat the oil: Heat 2 quarts of oil in a large Dutch oven over medium-high heat until it reaches 350°F. While the oil heats, line the initial baking sheet with paper towels and place a second wire rack on top to create a cooling station.
8. Fry the chicken: Fry 3 pieces of chicken at a time. Flip or rotate them every 3-4 minutes to ensure even cooking. Maintain an oil temperature of 325°F, frying for 12-15 minutes or until golden-brown and the internal temperature reaches 165°F.
9. Cool the chicken: Transfer the fried chicken to the cooling rack. Allow the oil to return to 350°F before frying the remaining chicken in batches. Let the chicken cool for at least 10 minutes before serving.

• Make ahead: You can prepare the seasoning mix and store it in an airtight container at room temperature for up to 5 days. Salt the chicken ahead of time and refrigerate for up to 1 day.
• Storage: Store leftover chicken in an airtight container with paper towels to absorb excess moisture for up to 4 days.

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg