Chef Johns Buttermilk Fried Chicken Recipe

Chef Johns Buttermilk Fried Chicken Recipe

  • 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
  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 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. 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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