Chef John's Buttermilk Fried Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 6 hours 50 minutes

Ingredients

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

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

2 cups buttermilk

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

Directions

Gather all ingredients.

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

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

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

Remove chicken from buttermilk and dredge each piece in 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 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).

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

Enjoy!

Nutrition

• Calories: 1262 kcal
• Total Fat: 85 g
• Saturated Fat: 16 g
• Unsaturated Fat: 0 g
• Cholesterol: 179 mg
• Sodium: 1443 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 66 g