Chef John's Buttermilk Fried Chicken

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 6 hrs 45 mins


• toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• stir in buttermilk until chicken is coated. refrigerate for 6 hours.
• combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• remove chicken from the buttermilk and dredge each piece in the seasoned flour. shake off any excess and transfer to a plate.
• 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.