Buttermilk Fried Chicken

by Sheryl

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

Soaked in buttercream mixture, dredged in seasoned flour, and fried to perfection. These are the crispiest and the most delicious fried chicken in history!

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk

Seasoned flour:

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
2 ½ quarts peanut oil for frying

How to make Chef John’s Buttermilk Fried Chicken

Step 1: In a large bowl, combine the pieces of chicken, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne.

Step 2: Add in the buttermilk and stir until the chicken is completely coated. Place in the fridge to sit for at least 6 hours.

Step 3: In a large shallow dish, add the flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder. Mix until incorporated.

Step 4: Take the chicken out of the buttermilk mixture and coat individually in seasoned flour. Shake off any excess before placing onto a plate.

Step 5: In a large Dutch oven, heat the peanut oil to 350 degrees F or 175 degrees C.

Step 6: Once the oil is hot, cook the chicken for about 10 minutes on both sides.

Step 7: Transfer the cooked chicken to a paper towel-lined baking sheet on a cooling rack. Let it cool for at least 10 minutes before serving. Enjoy!

Note:

The oil when the chicken is added will drop from 350 degrees C or 175 degrees F to 300 degrees C or 150 degrees F. But it should adjust to 305 to 310 degrees F or 155 degrees C until the chicken is done cooking, around 20 minutes.

Nutrition Facts:

Per Serving: 1262 calories; protein 66g 132% DV; carbohydrates 55.7g 18% DV; fat 85g 131% DV; cholesterol 179mg 60% DV; sodium 1443.2mg 58% DV.

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