Step 1

Grind thyme and oregano to smaller pieces or to a powder.  You can use a mortar and pestle or you can use a spice grinder.  I grind them because it allows for more coverage area of the chicken and also makes the herbs smaller so that you can’t tell what they are in the final fried product.

Step 2

Combine all ingredients for dry rub in a small bowl and stir to combine evenly.

Step 3

Place chicken pieces in a container and add dry rub.  Mix to ensure even coverage.  Refrigerate overnight.

Step 4

In a large bowl, add flour, and Accent, then combine.

Step 5

Dredge chicken pieces in flour mixture and shake to remove excess.

Step 6

Place dredged chicken on a cookie sheet and allow to sit for 30 minutes before frying.

Step 7

Add oil to frying vessel and heat.  If using a fryer or Dutch oven, heat to 350 degrees.  If using a skillet, heat over medium high heat for one minute and then lower the temperature to medium heat.  Cool chicken lowers the oil temperature, so you’ll want to start at medium high heat and then lower it so that the outside of the chicken doesn’t cook faster than the inside.  FYI: covering with an odor absorbing splatter guard will allow the chicken to cook more evenly (it’ll create steam), but once the chicken is done you will need to remove the guard, raise the heat, and fry each side for an additional minute or so in order to make the breading crispy.

Step 8

Fry chicken until internal temperature is at least 165 degrees.

Step 9

Place fried chicken on wire rack to cool.