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.
Ingredients
- (3 1/2) pound chicken, cut into 8 pieces: 1 piece
- black pepper: 1 tsp
- salt: 1 tsp
- paprika: 1 tsp
- white pepper: 0.5 tsp
- rosemary: 0.25 tsp (dried)
- ground thyme: 0.25 tsp
- oregano: 0.25 tsp (dried)
- sage: 0.25 tsp (dried)
- cayenne pepper: 0.25 tsp
- buttermilk: 2 cups
- flour: 2 cups
- salt: 1 tsp
- paprika: 0.5 tsp
- cayenne pepper: 0.5 tsp
- garlic powder: 0.5 tsp
- white pepper: 0.5 tsp
- onion powder: 0.5 tsp
- ½ quarts peanut oil for frying: 2 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl. Dotdash Meredith Food Studios
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Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours. Dotdash Meredith Food Studios
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Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Dotdash Meredith Food Studios
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Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate. Dotdash Meredith Food Studios
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Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
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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). Dotdash Meredith Food Studios
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Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving. Dotdash Meredith Food Studios
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Enjoy! Dotdash Meredith Food Studios
