Chef John's Buttermilk Fried Chicken

Monday, 15 May 2017 - 15:21 | Views - 1,147

Ingredients

1 (3 1/2) pound chicken,

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon dried rosemary

1/4 teaspoon ground thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 cups buttermilk

2 cups flour

Prep
10 m

Cook
25 m

Ready In
6 h 45 m

Method
1)Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.

2)Stir in buttermilk until chicken is coated.

Refrigerate for 6 hours.

3)Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

4)Remove chicken from the buttermilk and dredge each piece in the seasoned flour.

Shake off any excess and transfer to a plate.

5)Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

Add all the chicken to the pan and cook for 10 minutes.

Turn chicken pieces and cook for another 10-15 minutes.

Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet.

Let sit for 10 minutes before serving.

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