BUTTERMILK FRIED CHICKEN

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Prep Time: 10 mins | Cook Time: 25 mins | Additional Time: 6 hrs 10 mins | Total Time: 6 hrs 45 mins | Yield: 4 Servings

I know you probably have a fried chicken recipe but I promise you that you have not tried the best one yet! This recipe I am sharing with you today is the best. Well, you just have to try it and taste it yourself. Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 (3 1/2) lb chicken, cut into 8 pieces

1 tsp black pepper

1 tsp salt

1 tsp paprika

¼ tsp dried rosemary

¼ tsp ground thyme

¼ tsp dried oregano

¼ tsp dried sage

½ tsp white pepper

¼ tsp cayenne pepper

2 c buttermilk

For the seasoned flour:

2 c flour

1 tsp salt

½ tsp paprika

½ tsp cayenne pepper

½ tsp garlic powder

½ tsp white pepper

½ tsp onion powder

2 ½ quarts peanut oil for frying

Directions:

In a large mixing bowl, add the chicken pieces, paprika, rosemary, oregano, thyme, sage, cayenne, white pepper, salt, and black pepper. Toss everything until the chicken pieces are well coated.

Add the buttermilk and stir until the chicken pieces are well coated again. Place the bowl inside the fridge and marinate the chicken for at least 6 hours.

In another mixing bowl, add garlic powder, flour, onion powder, paprika, cayenne, white pepper, and salt. Whisk until well mixed.

Remove the chicken pieces from the buttermilk marinade, then coat each with the seasoned flour. Discard any excess, then place them onto a clean plate.

Place a Dutch oven on the stove and turn the heat to 350 degrees F.

Add peanut oil and allow it to become hot.

Add the chicken pieces and cook each side until golden brown for about 10 minutes.

Remove the chicken pieces from the hot oil onto a baking sheet lined with paper towels to drain any excess oil.

Let the fried chicken rest for at least 10 minutes.

Serve warm and enjoy!

Nutrition Facts:

Calories: 1261.6 | Protein: 66g 132% | Carbohydrates: 55.7g 18% | Dietary Fiber: 2.5g 10% | Sugars: 6.3g | Fat: 85g 131% | Saturated Fat: 15.6g 78% | Cholesterol: 179mg 60% | Vitamin A Iu: 965.6IU 19% | Niacin Equivalents: 28.7mg 221% | Vitamin B6: 0.6mg 39% | Vitamin C: 2.5mg 4% | Folate: 134.3mcg 34% | Calcium: 192.5mg 19% | Iron: 6.2mg 34% | Magnesium: 74.1mg 27% | Potassium: 666.3mg 19% | Sodium: 1443.2mg 58% | Thiamin: 0.6mg 65% | Calories From Fat: 764.7

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...