| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 6 hours |
| Servings |
people
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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
Ingredients
Chicken
Seasoned Flour
|
|
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.
Recipe 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.
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