Preparation

Dry-brine the chicken

• In a spice grinder, grind the basil, celery seeds, mustard seeds, bay leaf, garlic powder, pepper flakes, paprika, peppercorns, and thyme to a powder. Transfer to a small container and stir in the salt. Sprinkle 2 tsp. of the dry brine all over the chicken, cover, and refrigerate for 3 to 5 hours.

Dredge and fry

• In a large bowl, whisk the flours with 2 Tbs. of the dry-brine spice mix. (The leftover spice mix will keep in an airtight container for up to 3 months.)
• 将酪乳和鸡蛋搅拌在一个单独的中等碗中。将8夸脱的荷兰烤箱或其他重型锅放入带有油炸温度计的其他重型锅中，加入油，并在中等高到340°F上加热。
• Meanwhile, dunk a piece of chicken into the buttermilk mixture, then roll in the flour mixture until well coated. Set aside on a platter and repeat with the other pieces.
• Set a wire rack on a paper towel-lined rimmed baking sheet. Working in batches, fry the chicken, adjusting the heat as needed to maintain 340°F, until an instant-read thermometer registers 165°F in the thickest part of each piece, 13 to 15 minutes total. Transfer the chicken to the rack to cool for a few minutes before serving.