Chicken - Buttermilk Fried Chicken

By marilyncardoza

Ingredients

• 2 Tbsp. minced fresh parsley
• 1 Tbsp. dried tarragon
• 1 Tbsp. onion powder
• 1 Tbsp. sweet paprika
• 2 tsp. kosher salt, plus 1 Tbsp.
• 2 tsp. garlic powder
• 1 tsp. cayenne pepper
• 1 tsp. freshly ground black pepper, plus 1 Tbsp.
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 3 1/2 lb. chicken, cut into 8 pieces
• 1 cup buttermilk
• Canola or rice bran oil for deep-frying
• 1 1/2 cups all-purpose flour

Preparation

Step 1

In a large bowl, combine the parsley, tarragon, onion powder, paprika, 2 tsp. salt, garlic powder, cayenne, 1 tsp. black pepper, oregano, and thyme. Add the chicken pieces and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 8 hours or up to overnight.

Preheat the oven to 350°F. In a large cast-iron frying pan, add oil to a depth of 3/4 in. and heat the oil to 350°F over medium heat until hot but not smoking. Line a rimmed baking sheet with paper towels and set a wire rack on top.

In a large wide bowl, combine the flour, 1 Tbsp. salt, and 1 Tbsp. black pepper. One piece at a time and letting any excess butter­milk drip back into the bowl, transfer the chicken to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess.

Fry the chicken, a few pieces at a time, taking care not to crowd the pan and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to con­tinue cooking in the oven until the internal temperature regis­ters 165°F, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately.