The King's Fried Chicken

I have become addicted to Guy Fieri's show on the Food Network, Diners, Drive-ins, and Dives. Just the other evening I was watching him at a place that served approximately 20,000 pieces of Fried Chicken a week (or something like that). Then I saw this on kottke, where the Google Executive Chef scored the recipe to Elvis Presley's fried chicken.

But of course, we're not allowed to have a deep fat fryer at the launchpad. But that doesn't mean I wouldn't make this in a heartbeat. But then again, the heartbeat might be a lot slower after eating this.

The recipe has been "google-sized" and I have done my best to reduce the amounts to a more manageable size (I used a recipe converter to lower the amounts to one-tenth).

Buttermilk Fried Chicken Elvis Loved

• 2 1/2 tsp thyme
• 1 1/4 tsp oregano
• 1 1/4 tsp basil
• 2 1/2 tsp onion powder
• 2 1/2 tsp garlic powder
• 2 1/2 tsp dry mustard
• 2 1/2 tsp paprika
• 1 1/4 tsp chili powder
• 2 1/2 tsp celery seed
• 1/2 tsp salt
• 2 1/2 tsp coriander
• 2 1/2 tsp cumin
• 1 1/2 tsp kosher salt
• 1 1/4 tsp cayenne pepper
• 2 1/2 tsp ground black pepper
• 1 1/4 tsp ground white pepper

• 1.3 gal. buttermilk
• 1/3 case organic free range chicken (roughly 3 chickens, divided into 1.5- to 2-lb. sections)
  

Mix these amounts of the dry ingredients together in a large bowl, then whisk in the buttermilk until it's thoroughly mixed.

Pour the batter over the chickens and marinate for up to five days - keep refrigerated, of course.

For frying
Now mix another 4x the above dry ingredients, and add:

• 1/4 lb. cornstarch
• .8 qt. all-purpose organic whole wheat flour
  

Dredge the marinated chicken pieces in the dry herbs/flour/cornstarch mixture mix.
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.