- 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
