Chef John's Buttermilk Fried Chicken |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
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 |
for the seasoned flour |
2 cups flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon white pepper |
1/2 teaspoon onion powder |
2 1/2 quarts peanut oil for frying |
Directions:
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.
6. Turn chicken pieces and cook for another 10-15 minutes.
7. 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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