Chef John'S Buttermilk Fried Chicken - cooking recipe

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
Preparation
    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.

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