Chef John's Buttermilk Fried Chicken

Chef John's Buttermilk Fried Chicken

105
Chef John 21322

"I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."

Ingredients

6 h 45 m {{adjustedServings}} servings 1262 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1262 kcal
  • 63%
  • Fat:
  • 85 g
  • 131%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 66 g
  • 132%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 1443 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. 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.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. 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.

Footnotes

  • Cook's Note:
  • 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.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.
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Reviews

105
  1. 151 Ratings

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This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is...

This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I di...

This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. ...