Chef John's Buttermilk Fried Chicken
Description
Buttermilk fried chicken that's crispy and tender. Whole chicken pieces are soaked in buttermilk, coated in seasoned flour, then fried until crisp.
Ingredients
•
1 (3 1/2) pound chicken, cut into 8 pieces
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1 teaspoon black pepper
•
1 teaspoon salt
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1 teaspoon paprika
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1/2 teaspoon white pepper
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1/4 teaspoon dried rosemary
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1/4 teaspoon ground thyme
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1/4 teaspoon dried oregano
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1/4 teaspoon dried sage
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1/4 teaspoon cayenne pepper
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2 cups buttermilk
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2 cups flour
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1 teaspoon salt
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon white pepper
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1/2 teaspoon onion powder
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2 1/2 quarts peanut oil for frying
Directions
1
Gather all ingredients.
2
Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.
3
Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
4
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
5
Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.
6
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
7
Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8
Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
9
Enjoy!