Chef John's Buttermilk Fried Chicken
Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.
chicken, cut into 8 pieces
1
(3 1/2) pound
black pepper
1
teaspoon
salt
1
teaspoon
paprika
1
teaspoon
white pepper
½
teaspoon
dried rosemary
¼
teaspoon
ground thyme
¼
teaspoon
dried oregano
¼
teaspoon
dried sage
¼
teaspoon
cayenne pepper
¼
teaspoon
buttermilk
2
cups
flour
2
cups
salt
1
teaspoon
paprika
½
teaspoon
cayenne pepper
½
teaspoon
garlic powder
½
teaspoon
white pepper
½
teaspoon
onion powder
½
teaspoon
peanut oil for frying
2 ½
quarts
 Gather all ingredients.
  Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.
  Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
  Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.
  Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
  Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
  Enjoy!
