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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.”


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


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.


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