Chef John’s Buttermilk Fried Chicken

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

  1. Toss together chicken pieces
  2. black pepper
  3. salt
  4. paprika
  5. white pepper
  6. rosemary
  7. thyme
  8. oregano
  9. sage
  10. and cayenne in a large bowl.
  11. Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
  12. Combine flour
  13. salt
  14. paprika
  15. cayenne
  16. garlic powder
  17. white pepper
  18. and onion powder for seasoned flour in a large shallow dish.
  19. Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off any excess and transfer to a plate.
  20. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
  21. Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.
  22. 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

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