Buttermilk Fried Chicken

Buttermilk Fried Chicken

Crispy fried chicken with a tangy buttermilk tenderization and the perfect balance of seasonings and spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 6 hours 35 minutes
Servings 2 people

Ingredients
  

Chicken

  • 3.5 lb. Chicken Each (3.5 lb.) chicken cut into 8 pieces
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. Mariposa Farms Fresh Rosemary chopped
  • 1 tsp. Mariposa Farms Fresh Thyme chopped
  • 1 tsp. Mariposa Farms Fresh Oregano chopped
  • 1/2 tsp. Mariposa Farms Fresh Sage chopped
  • 1 tsp. white pepper
  • 1 tsp. cayenne pepper
  • 2 cups buttermilk

Seasoned Flour

  • 2 cups all-purpose flour
  • 2 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 tsp. white pepper
  • 2.5 quarts peanut oil for frying

Instructions
 

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  • Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from the buttermilk and dredge each piece in the 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 all the chicken to the pan and cook for 10 minutes.
  • Turn chicken pieces and cook for another 10-15 minutes.
  • 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.

Notes

  • The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.