Buttermilk Fried Chicken

By Tom421

"I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."

Ingredients

• For the seasoned flour:
• 1 (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
• 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

Details

Servings 4
Preparation time 10mins
Cooking time 405mins
Adapted from allrecipes.com

Preparation

Step 1

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

Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.

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

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

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.

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.