Buttermilk Fried Chicken

source	Allrecipes.com
categories	main dish, poultry
yield	Serves 4
prep time	10 min
total time	6 hr 45 min

INGREDIENTS

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

1 tsp black pepper

1 tsp salt

1 tsp paprika

¼ tsp dried rosemary

¼ tsp ground thyme

¼ tsp dried oregano

¼ tsp dried sage

½ tsp white pepper

¼ tsp cayenne pepper

2 cup buttermilk

[For the seasoned flour]

2 cup flour

1 tsp salt

½ tsp paprika

½ tsp cayenne pepper

½ tsp garlic powder

½ tsp white pepper

½ tsp onion powder

2 ½ quarts peanut oil for frying

INSTRUCTIONS

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

2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.

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

4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.

5. Heat peanut oil in a large Dutch oven to 350 °F .

6. Add all the chicken to the pan and cook for 10 minutes.

7. Turn chicken pieces and cook for another 10-15 minutes.

8. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet.

9. Let sit for 10 minutes before serving.

NOTES

The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.

NUTRITION