Chaotic Fried Chicken

You can't have a book of cooking magic spells without at least one fried chicken recipe! This one is constantly subject to updates:

• 5 to 6 pounds chicken parts
• 2 cups buttermilk
• 2 cups flour
• 3 tablespoons salt
• 2 tablespoons pepper
• 4 tablespoons paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dry mustard
• 1 tablespoon thyme, ground
• 1 tablespoon dried basil, ground
• 1 teaspoon oregano, ground
• 1 tablespoon ginger, ground
• Oil for frying – canola or peanut oil work best, though regular vegetable oil or shortening will also work fine

Put chicken and buttermilk in two large plastic container or bowl dish and marinate in the refrigerator for at least two hours.

Mix dry ingredients in large bowl. Set aside.

When you're ready to fry, remove the chicken pieces from the buttermilk. Shake off excess liquid, and dredge with coating spices. Some folks prefer the Shake-n-Bake method, shaking the chicken with the spices in a large Ziploc bag.

Fill a cast iron skillet or dutch oven with enough oil to cover halfway up the largest piece of chicken. (A pan with high sides, such as a chicken fryer or a dutch oven, will reduce splatter on your stovetop.) Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait the oil to become hot enough that a few drops of water flicked into the oil (only a couple of drops!) immediately start bubbling.

With tongs, place the coated chicken in the hot oil, and fry for about eight minutes per side. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. Place on a wire rack to drain off excess oil.