Name: Chef John's Buttermilk Fried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken, cut into 8 pieces - 1 (3 1/2) pound; Black pepper - 1 teaspoon; Salt - 1 teaspoon; Paprika - 1 teaspoon; White pepper - ½ teaspoon; Dried rosemary - ¼ teaspoon; Ground thyme - ¼ teaspoon; Dried oregano - ¼ teaspoon; Dried sage - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Buttermilk - 2 cups; Flour - 2 cups; Salt - 1 teaspoon; Paprika - ½ teaspoon; Cayenne pepper - ½ teaspoon; Garlic powder - ½ teaspoon; White pepper - ½ teaspoon; Onion Powder - ½ teaspoon; Peanut oil for frying - 2 ½ quarts

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Buttermilk Fried Chicken

1. Chicken, cut into 8 pieces - 1 (3 1/2) pound

2. Black pepper - 1 teaspoon

3. Salt - 1 teaspoon

4. Paprika - 1 teaspoon

5. White pepper - ½ teaspoon

6. Dried rosemary - ¼ teaspoon

7. Ground thyme - ¼ teaspoon

8. Dried oregano - ¼ teaspoon

9. Dried sage - ¼ teaspoon

10. Cayenne pepper - ¼ teaspoon

11. Buttermilk - 2 cups

12. Flour - 2 cups

13. Salt - 1 teaspoon

14. Paprika - ½ teaspoon

15. Cayenne pepper - ½ teaspoon

16. Garlic powder - ½ teaspoon

17. White pepper - ½ teaspoon

18. Onion Powder - ½ teaspoon

19. Peanut oil for frying - 2 ½ quarts

How to cook deliciously - Chef John's Buttermilk Fried Chicken

1. Stage

Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.

2. Stage

Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

3. Stage

Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

4. Stage

Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.

5. Stage

Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

6. Stage

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).

7. Stage

Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving. CHEF JOHN