Buttermilk Fried Chicken

Ingredients

Contains: milk, wheat, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (3 1/2) pound chicken, cut into 8 pieces
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 cups buttermilk
• For the seasoned flour
• 2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon onion powder
• 2 1/2 quarts peanut oil for frying

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the buttermilk with 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, the rosemary, thyme, oregano, sage, 1/2 teaspoon white pepper and 1/4 teaspoon cayenne pepper in a large bowl.

2. Add the chicken pieces to the buttermilk mixture, turn to coat, cover and refrigerate for at least 1 hour.

3. In a shallow dish, whisk the flour with 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon white pepper and 1/2 teaspoon onion powder.

4. Heat the peanut oil in a heavy Dutch oven or deep pot to 350°F (175°C), keeping it steady with a thermometer.

5. Lift each chicken piece from the buttermilk, let the excess drip off, then dredge it well in the seasoned flour and shake off the extra.

6. Fry the chicken in batches without crowding, turning occasionally, for 12 to 15 minutes until deep golden and the thickest part reads 165°F (74°C).

7. Drain the fried chicken on a wire rack set over a sheet pan and let it rest for 3 minutes before serving.