I had adapted this from a recipe I found in an old Good House Keeping book from the 1960s, it was a good jumping-off point, the recipe was good but ordinary and it needs a bit of flavor to it, so judging by all my notes and cross-outs it took many tries until I got it to this point. What I found interesting for the 1960s recipe is that they had a dry marinade for the chicken, but it was only salt, pepper, garlic, and onion powder, boring, but was interesting that a lot "world-famous" fried chick uses the wet or buttermilk overnight soak: this dry marinade really flavors the chicken wonderfully, it bonds with the chicken. I hope you like my take on this 1960s recipe. (and I had put #2 on the header on the yellow pad so I think I need find #1).
4 to 5lbs of cut-up chicken, I use legs and thighs, bone-in and skin-on
1 tablespoon of the following:
1 teaspoon of all the following seeds;
yellow mustard seeds
smoked cumin seeds
1 teaspoon of the following:
Basil - dried
Italian Parsley - dried
1 cup of unbleached flour
4 tablespoons corn starch
1 quart of buttermilk
2 eggs, whisked well
Salt and pepper to taste
Canola or Avocado oil
The night before;
Place all the marinade ingredients into either spice grinder or the small bowl of a food processor and grind to a coarse/fine consistency - you do not want a powder, more like cornmeal. Pour into a 2-gallon zip lock bag, add chicken, toss and massage well and place in the fridge overnight.
Line a baking sheet with parchment paper, and place a rack on top.
Remove chicken from the fridge and bring it to room temp along with the buttermilk and the eggs.
Place buttermilk, eggs, and seasoning in a blender and pulse until well-combined pour into a bowl.
Whisk together the flour and corn starch, and place in a deep baking dish.
Fill a large deep skillet or Dutch oven with about 4 to 5 inches of oil and bring to a temp of 340 to 350 degrees
Working in batches, remove chicken from zip lock, dip into buttermilk, let the excess drip off, coat in flour, thin coat, and fry about 8 minutes. until golden and internal temp reaches 165 degrees. Place on the prepared baking sheet, and repeat until done. Do not dredge all the chicken at once it will get soggy while waiting for its turn in the frier, dredge only when it's ready to fry.