Chef John Buttermilk Fried Chicken

Chef John Buttermilk Fried Chicken

Marinating the chicken in the buttermilk

The chicken has been floured and allowed to rest

Deep frying the chicken

Make sure it's cooked

Ingredients

For the Buttermilk

2 cups milk

2 tablespoons of Vinegar

(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

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.

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.

Comments and suggestions are ALWAYS welcome