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Chef John's Buttermilk Fried Chicken

Chef John's Buttermilk Fried Chicken

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Chicken

    • 🍗 1 (3 1/2 pound) chicken, cut into 8 pieces

  • Spices

    • 1 teaspoon black pepper
    • 🧂 1 teaspoon salt
    • 1 teaspoon paprika
    • ½ teaspoon white pepper
    • ¼ teaspoon dried rosemary
    • ¼ teaspoon ground thyme
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried sage
    • ¼ teaspoon cayenne pepper

  • Dairy

    • 🥛 2 cups buttermilk

  • Dry Ingredients

    • 2 cups flour
    • 🧂 1 teaspoon salt
    • ½ teaspoon paprika
    • ½ teaspoon cayenne pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon white pepper
    • ½ teaspoon onion powder

  • Frying Oil

    • 2 ½ quarts peanut oil for frying

STEPS

1

Gather all ingredients.

2

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

3

Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

4

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

5

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

6

Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

7

Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

8

Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

9

Enjoy!

NUTRIENTS

Per 1 serving

🔥

1262

Calories

  • 66
    Protein
  • 56
    Carbs
  • 85
    Fats

💡 Ensure buttermilk soak for tender chicken.Monitor oil temperature for consistent frying results.Use a cooling rack to keep the chicken crisp.