INGREDIENTS<br />400 milliliters butter milk<br />2 eggs<br />8 chicken drumsticks<br />2 liters vegetable oil<br /><br />Herbs and Spices Mix<br />250 grams plain flour<br />2 teaspoon salt<br />½ tablespoon thyme<br />½ tablespoon basil<br />1 teaspoon oregano<br />1 teaspoon celery salt<br />½ tablespoon black pepper<br />1 tablespoon dried mustard<br />2 tablespoon paprika<br />2 tablespoon garlic salt<br />1 tablespoon ginger<br />1 tablespoon white pepper<br /><br />PREPARATION<br />1. Beat the eggs into the buttermilk.<br />2. Add the chicken pieces to the buttermilk mixture and chill for an hour.<br />3. In a large mixing bowl, mix the flour with all the herbs and spices.<br />4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.<br />5. Heat oil in a large sauce pan to 170°C/325˚F, then turn to low heat.<br />6. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.<br />7. Transfer to a paper towel-lined plate.<br />8. Enjoy!
