10flavor Doubledipped Buttermilk Fried Chicken


  • 4 bone-in, skin-on chicken drummers, 4 thighs and 4 small pieces split breast
  • Kosher salt
  • 4 fresh bay leaves
  • A few sprigs thyme and rosemary
  • A few cloves crushed garlic
For the 10-flavor flour:
  • 2 cups flour
  • 1/3 cup cornmeal
  • 2 teaspoons each granulated garlic, granulated onion and sweet paprika
  • 1 teaspoon each ground coriander, allspice, mustard, cayenne pepper or red pepper and ground thyme
  • Salt and pepper
  • 3 cups buttermilk
  • Frying oil
  • Hot sauce and honey, to pass at table


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