Ingredients:

• 8 pieces bone-in chicken (drumsticks and thighs work best)
• 2 tablespoons kosher salt, divided
• 1 tablespoon smoked paprika
• 1 tablespoon white pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons celery salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons ground mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 cup buttermilk
• 2 large egg whites
• 2 tablespoons vodka or neutral spirit (optional)
• 2 quarts peanut or vegetable oil (for frying)

1. Salt the chicken:
   Lay the chicken pieces on a baking sheet. Sprinkle with 1 tablespoon of salt. Let the chicken sit at room temperature for 30 minutes, or cover and refrigerate overnight for a deeper flavor.
2. Prepare the seasoning blend:
   In a large bowl, combine 1 tablespoon smoked paprika, 1 tablespoon white pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons celery salt, 1 1/2 teaspoons black pepper, 1 1/2 teaspoons mustard powder, 1 teaspoon dried thyme, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano. Stir well to combine.
3. Season the chicken:
   Coat the chicken evenly with half of the seasoning mix (about 3 tablespoons).
4. Prepare the dredging station:
   In a medium bowl, mix 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, and the remaining 1 1/2 teaspoons salt. In another bowl, whisk together 1 cup buttermilk, egg whites, and vodka (optional). Set up a wire rack on a baking sheet.
5. Dredge the chicken:
   Dip each chicken piece into the buttermilk mixture, then immediately into the flour mixture. Shake off any excess and press the flour onto the chicken to ensure a thick coating.
6. Let the coating set:
   Place the coated chicken on the wire rack. Allow the chicken to rest at room temperature for 10 to 30 minutes so the coating can firm up.
7. Heat the oil for frying:
   In a large Dutch oven, heat 2 quarts of oil over medium-high heat to 350°F. While the oil heats up, line another baking sheet with paper towels and place a second wire rack on top. This will be used to cool the fried chicken.
8. Fry the chicken:
   Carefully lower 3 pieces of chicken into the hot oil at a time. Fry for 12-15 minutes, flipping every 3-4 minutes to ensure even cooking. Maintain an oil temperature of 325°F, adjusting the heat as necessary. The chicken should be golden brown and reach an internal temperature of 165°F when checked with a thermometer.
9. Cool the chicken:
   Once fried, transfer the chicken to the wire rack over the paper towels to drain excess oil. Wait for the oil to return to 350°F before frying the remaining chicken in batches.
10. Serve:
    Allow the fried chicken to rest for at least 10 minutes before serving, ensuring a crispy, juicy texture.

Notes:

• Make Ahead: The seasoning blend can be prepared and stored in an airtight container at room temperature for up to 5 days. Chicken can be salted and refrigerated for up to 24 hours before cooking.
• Storage: Store any leftover fried chicken in an airtight container on paper towels for up to 4 days.

Nutrition (per serving):
Calories: 1052 kcal | Carbohydrates: 46.5g | Protein: 37.9g | Fat: 77.8g | Saturated Fat: 11.4g | Cholesterol: 75mg | Sodium: 837.6mg | Potassium: 450mg | Fiber: 3.4g | Sugar: 3.9g  | Vitamin A: 1500 IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2.5mg