Original Chicken Breast


  • 2 cups all-purpose flour
  • 2⁄3 tbsp salt
  • ½ tbsp dried thyme leaves
  • ½ tbsp dried basil leaves
  • 1⁄3 tbsp dried oregano leaves, dried
  • 1 tbsp celery salt
  • 1 tbsp ground black pepper
  • 1 tbsp dried mustard
  • 3 tbsp paprika
  • 2 tbsp garlic salt
  • 1 tbsp ground ginger
  • 3 tbsp ground white pepper
  • 2 tsp accent seasoning , optional
  • 1 cup buttermilk
  • 1 large egg
  • 1 chicken , cut into 10 pieces, 2 wings, 2 legs, 2 thighs and 2 breasts, each cut in half to make 4 breast pieces
    vegetable oil , for frying


  1. Add the spices to a small food processor until they’re all uniform in size and the thyme, basil and oregano aren’t larger in size anymore.
    Add the flour in a bowl with all the herbs and spices and mix with a whisk.
  2. In a second larger bowl add the buttermilk and egg together and whisk until combined.
    Add the chicken to the buttermilk mixture for 20 to 30 minutes.
  3. Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
    Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
    Let it rest on a cookie sheet for 20 to 30 minutes.
  4. Add oil to a deep fryer or a large pot that is at least 5-inch high so that the chicken can be fully submerged.
  5. Heat the oil to 350 degrees F and fry in small batches for 15 to 18 minutes.
  6. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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