Prep 10 m Cook 25 m Ready In 6 h 45 m
“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
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
For the seasoned flour:
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
Directions
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.