1 quart buttermilk
2 cups flour
1 Tbsp cumin
1 Tbsp oregano
1 Tbsp coriander
1 Tbsp thyme
1 1/2 tsp salt
1 tsp pepper
skillet with oil filled to 1/2 inch
Cut chicken up into desired pieces (up to as many as eight pieces.) Soak chicken in buttermilk and refrigerate overnight.
Divide flour into 1 cup portions. Put 1 cup in a shallow dish or bowl and mix the reamaining cup in a paper bag with cumin, oregano, coriander, thyme, salt, and pepper (may save gravy for optional gravy.)
Roll chicken in the plain flour, dip in buttermilk again, then place in paper bag and shake well.
Heat skillet to 250 degrees. Add chicken, in batches, and fry for about 10 minutes on each side, or until golden brown. Cover chicken after turning over the first time.
Optional Gravy
2 1/2 Tbsp oil from skillet
2 1/2 Tbsp seasoned flour
1 1/2 cups hot milk
Salt and pepper to taste
Using the same skillet, whisk together oil and seasoned flour. When golden brown, add hot milk and whisk for about two minutes. Season with salt and pepper.
Serve with salad and corn bread.
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