Chef John's Buttermilk Fried Chicken
Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(3 1/2) pound chicken, cut into 8 pieces
- 1teaspoon black pepper
- 1teaspoon salt
- 1teaspoon paprika
- ½teaspoon white pepper
- ¼teaspoon dried rosemary
- ¼teaspoon ground thyme
- ¼teaspoon dried oregano
- ¼teaspoon dried sage
- ¼teaspoon cayenne pepper
- 2cups buttermilk
- 2cups flour
- 1teaspoon salt
- ½teaspoon paprika
- ½teaspoon cayenne pepper
- ½teaspoon garlic powder
- ½teaspoon white pepper
- ½teaspoon onion powder
- 2½ quarts peanut oil for frying
Instructions
Step 1
Toss together chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne in a large bowl.Step 2
Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.Step 3
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder for seasoned flour in a large shallow dish.Step 4
Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off any excess and transfer to a plate.Step 5
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).Step 6
Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.Step 7
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.