Chef John's Buttermilk Fried Chicken recipe
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Ingredients
- 1 (3 1/2) pound chicken, cut into 8 pieces 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon paprika ¼ teaspoon dried rosemary ¼ teaspoon ground thyme ¼ teaspoon dried oregano ¼ teaspoon dried sage ½ teaspoon white pepper ¼ teaspoon cayenne pepper 2 cups buttermilk 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
Nutrition Info
- 1261.6 caloriescarbohydrate: 55.7 gcholesterol: 179 mgfat: 85 gfiber: 2.5 gprotein: 66 gsaturatedFat: 15.6 gservingSize: -sodium: 1443.2 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Buttermilk Fried Chicken
Directions
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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.