Prep time: 10 mins | Cook time: 25 mins | Additional time: 6 hrs 10 mins | Total time: 6 hrs 45 mins | Servings: 4
Crispy, flavorful fried chicken pieces that will make you crazy! Juicy, tender, and fantastic Buttermilk Fried Chicken for the kids and the kids at heart. Smells so good while cooking and tastes freaking unbelievable!
Ingredients
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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 c. buttermilk
Seasoned flour:
2 c. 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
How to make Buttermilk Fried Chicken
Step 1: In a large bowl, place the pieces of chicken with black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne. Toss to coat.
Step 2: Add in the buttermilk and stir to coat the chicken. Place in the fridge to marinate for at least 6 hours.
Step 3: In a large shallow dish, mix the flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.
Step 4: Take the pieces of chicken out of the buttermilk and coat in the seasoned flour, shaking the excess off before transferring to a plate.
Step 5: In a large Dutch oven, heat the peanut oil to 350 degrees F or 175 degrees C. Add the pieces of chicken to the pan and cook for about 10 minutes. Flip the chicken pieces and continue to cook the other side for 10 to 15 minutes more.
Step 6: When done, transfer the cooked pieces of chicken to a cooling rack set over a paper towel-lined baking sheet, and let them sit for at least 10 minutes before serving.
Note:
To start, the oil is 350 degrees F or 175 degrees C but it will drop to around 300 degrees or 150 degrees C once the pieces of chicken go in the pan. The oil should rise to 305 to 310 degrees F or 155 degrees C and it should be held at that temperature until the chicken has finished cooking for about 20 minutes.
Nutrition Facts:
Per Serving: 1262 Calories | Protein 66g | Carbohydrates 55.7g | Fat 85g | Cholesterol 179mg | Sodium 1443.2mg.
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 c. buttermilk
- Seasoned flour:
- 2 c. 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
Step 1: In a large bowl, place the pieces of chicken with black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne. Toss to coat.
Step 2: Add in the buttermilk and stir to coat the chicken. Place in the fridge to marinate for at least 6 hours.
Step 3: In a large shallow dish, mix the flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.
Step 4: Take the pieces of chicken out of the buttermilk and coat in the seasoned flour, shaking the excess off before transferring to a plate.
Step 5: In a large Dutch oven, heat the peanut oil to 350 degrees F or 175 degrees C. Add the pieces of chicken to the pan and cook for about 10 minutes. Flip the chicken pieces and continue to cook the other side for 10 to 15 minutes more.
Step 6: When done, transfer the cooked pieces of chicken to a cooling rack set over a paper towel-lined baking sheet, and let them sit for at least 10 minutes before serving.
Notes
To start, the oil is 350 degrees F or 175 degrees C but it will drop to around 300 degrees or 150 degrees C once the pieces of chicken go in the pan. The oil should rise to 305 to 310 degrees F or 155 degrees C and it should be held at that temperature until the chicken has finished cooking for about 20 minutes.
