Chef John's Buttermilk Fried Chicken

Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 1262 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups buttermilk
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon paprika
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried sage
• ¼ teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon white pepper
• 1 teaspoon black pepper
• 2 cups flour
• ¼ teaspoon ground thyme
• 1 (3 1/2) pound chicken, cut into 8 pieces
• 2 ½ quarts peanut oil for frying

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.

Step 7

Remove chicken from oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.