Chef John's Buttermilk Fried Chicken

Ingredients

• 1 pound chicken , 3 1/2
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 0.5 teaspoons white pepper
• 0.25 teaspoons dried rosemary
• 0.25 teaspoons ground thyme
• 0.25 teaspoons dried oregano
• 0.25 teaspoons dried sage
• 0.25 teaspoons cayenne pepper
• 2 cups buttermilk

Instructions

1. 1

   Gather all ingredients.

2. 2

   Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.

3. 3

   Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

4. 4

   Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

5. 5

   Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.

6. 6

   Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

7. 7

   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).

8. 8

   Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

9. 9

   Enjoy!