Chef John's Buttermilk Fried Chicken
Ingredients
For the chicken
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon white pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 2 cups buttermilk
Seasoned Flour
- 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
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!
