3-5 pounds bone-in chicken
2 cups buttermilk
2 eggs, lightly beaten
2 cups of all-purpose flour
2 teaspoons salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoons white pepper
1 tablespoon dried mustard
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon ground ginger
Oil for frying
Accent flavor enhancer, optional
Salt and pepper to taste, optional

Instructions
Mix the buttermilk with the beaten eggs in a deep container. Let the chicken marinate in the buttermilk for at least 30 minutes.
Line a baking sheet with several layers of paper towels. Set your wire rack on top of the sheet.
Combine the 2 cups of flour with the 11 herbs and spices in a big bowl or deep container. Use a whisk or a sifter to make sure it’s all evenly distributed.
Drain as much of the marinade as you can.
Toss the chicken in the flour, herb and spice mixture until it’s all evenly coated.
Heat your oil to 315°- 325° F
Fry the chicken in small batches (2-4 pieces at a time, depending on the size of your pot or fryer). Breast and wings take 12-14 minutes, legs and thighs take a bit longer. Flip the chicken pieces halfway through the frying process.
Use your meat thermometer – your chicken is fully cooked and safe to eat when it reaches 165° F.
Place the chicken on the wire rack to cool enough to touch. Sprinkle lightly with Accent flavor enhancer, salt and pepper to taste.
Serve hot or cold, depending on your preference.