2 frying chickens, each cut into 10
2 tablespoons chopped garlic
4 cups buttermilk or plain yogurt
3 cups all-purpose flour
½ teaspoon ground cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground mace
1 teaspoon ground nutmeg (preferably
freshly grated)
1 teaspoon paprika
1 teaspoon black pepper (preferably
freshly ground)
1 teaspoon ground ginger
2 teaspoons crumbled, dried basil
2 teaspoons ground bay leaves (use a
spice mill or blender)
2 teaspoons crumbled, dried oregano
2 teaspoons crumbled, dried sage
2 teaspoon crumbled, dried thyme
1 tablespoon salt
lard or peanut oil, for deep frying

2 frying chickens, each cut into 10 2 tablespoons chopped garlic 4 cup s buttermilk or plain yogurt 3 cup s all-purpose flour 1 teaspoon ground cumin 1 teaspoon ground nutmeg (preferably 1 teaspoon paprika 1 teaspoon black pepper (preferably 1 teaspoon ground ginger 2 teaspoons crumbled, dried basil 2 teaspoons ground bay leaves (use a 2 teaspoons crumbled, dried oregano 2 teaspoons crumbled, dried sage 2 teaspoon crumbled, dried thyme 1 tablespoon salt

Wash the chicken and pat dry. Put it
in a large nonreactive glass or stainless
steel bowl. In another bowl, combine
the garlic and buttermilk or yogurt.
Pour this mixture over the chicken and
turn the pieces until coated and sub-
merged. Cover and refrigerate up to 1
hour.
Meanwhile, combine the flour, salt,
pepper and seasonings in a paper or
large plastic bag. Close the bag and
shake to mix well.
If you plan to serve the chicken hot
preheat the oven to warm 150°
Fit a wire cooling rack on a
cookie sheet and set aside. Fill a Dutch
oven or deepfat fryer with enough lard
or oil to come halfway up the sides.
Over medium-high heat, bring the fat to
375°
Beginning with the dark meat, lift a
chicken piece out of the marinate,
allowing the excess to flow back into
the bowl. Drop into the bag with the
seasoned flour. Close and shake until
the chicken is well coated. Shake off
excess coating, and slip into the fat.
Repeat for each piece, frying only
enough at one time to fill the pan with-
out crowding. Fry until the outside is a
rich brown and the chicken is tender,
about 15 or 20) minutes.Maintain the
temperature at 365°. Turn the
chicken pieces when half the frying
time has elapsed.
Remove the pieces when they are
done, letting excess fat drip back into
the pan. Place on the prepared rack,
and allow to drain. If serving hot,keep
the finished chicken in the warm oven
while you finish frying. For cold chick-
en, refrigerate until serving.