In a large mixing bowl, combine the flour, salt, thyme, basil, oregano, celery salt, black pepper, dried mustard, paprika, garlic salt, ground ginger, and white pepper. Mix well to ensure the spices are evenly distributed.

Prepare the Chicken:

In a separate bowl, whisk together the eggs and milk.

Dip each piece of chicken into the egg mixture, ensuring it is fully coated, then dredge it in the flour and spice mixture. Press the flour mixture firmly onto the chicken to create a thick coating. Place the coated chicken pieces on a plate or tray.

Fry the Chicken:

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure there’s enough oil to fully submerge the chicken pieces.

Carefully place the chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry the chicken for 15-18 minutes, or until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C).

Drain and Serve:

Remove the chicken from the oil and place it on a cooling rack or paper towels to drain any excess oil.

Serve the chicken hot, with your favorite sides.

Prep Time:

30 minutes

Cook Time:

20 minutes

Total Time:

50 minutes

Nutrition (per serving):

Calories: 490

Carbohydrates: 20g

Protein: 35g

Fat: 30g

Saturated Fat: 8g

Cholesterol: 180mg

Sodium: 1200mg

Fiber: 2g

Sugar: 1g