-
1
Season the chicken generously with kosher salt and let stand at room temperature for 20 minutes.
-
2
Rinse the chicken and pat dry.
-
3
In a large bowl, whisk the eggs with the buttermilk, mayonnaise, ale, basil, oregano and 2 teaspoons of the paprika.
-
4
Add the chicken and turn several times to coat.
-
5
Refrigerate for 2 hours.
-
6
In another large bowl, combine the flour with the remaining 2 teaspoons of paprika and season generously with salt and pepper.
-
7
Remove the chicken from the marinade, shaking off any excess.
-
8
Dredge the chicken in the seasoned flour, pressing to help it adhere.
-
9
Transfer the coated pieces to a wire rack.
-
10
In 2 large, deep skillets with tight-fitting lids, heat the oil until it registers 350 on a deep-frying thermometer.
-
11
Add the chicken to the skillets, cover tightly and cook over moderate heat until the pieces are golden on the bottom, about 12 minutes.
-
12
Turn the pieces, cover and cook over moderately low heat for 10 minutes.
-
13
Uncover and cook over moderately high heat, turning once or twice, until the chicken is crisp and deep golden and an instant-read thermometer inserted in the thickest part of the leg and breast without touching the bone registers 165, about 10 minutes longer.
-
14
Drain the chicken on paper towelcovered wire racks and serve.
