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Chef John’s Buttermilk Fried Chicken

  • 1 (3 1/2) lb chicken cut into eight pieces
  • One teaspoon of black pepper
  • One teaspoon salt
  • One 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

Seasoned Flour

  • 2 cups flour
  • One 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

Instructions Checklist

  • Step 1
  • Combine chicken pieces, salt, pepper, white pepper, and rosemary in a large bowl.
  • Step 2
  • Mix in buttermilk until chicken has been coated. Cover and place in the refrigerator for 6 hours.
  • Step 3
  • In a large shallow bowl, combine flour, salt, garlic powder, white pepper, onion powder, and cayenne to make seasoned flour.
  • Step 4
  • Take the chicken out of buttermilk and dip each piece in the seasoned flour. Transfer to a plate and shake off excess.
  • Step 5
  • In a Dutch oven, heat peanut oil to 350°F (175° C).
  • Step 6
  • Fry the chicken pieces in hot oil for 10 minutes. Turn the pieces of chicken and fry for 10 to 15 minutes more.
  • Step 7
  • Transfer the chicken to a cooling rack placed on a baking sheet lined with paper towels. Allow resting for 10 minutes before serving.

Cook’s Note:

To start, the oil should be 350°F (175°C). However, it will drop to around 300° (150°C) after the chicken is added. The oil should return to 350 degrees F (175 degrees C) after about 25 minutes.

Nutrition Facts

  • Per Serving:
  • 1262 calories; protein 66.6g; carbohydrates 55.7g, fat 85g; cholesterol 175mg; sodium 143.2mg