Description
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Ingredients
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- 2 ½ quarts peanut oil for frying
Instructions
- Toss together chicken pieces
- black pepper
- salt
- paprika
- white pepper
- rosemary
- thyme
- oregano
- sage
- and cayenne in a large bowl.
- Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
- Combine flour
- salt
- paprika
- cayenne
- garlic powder
- white pepper
- and onion powder for seasoned flour in a large shallow dish.
- Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
- Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.
- Remove chicken from oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 6 hrs 45 mins
Servings: 4