Ingredients

• 1 , 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!

Nutrition per serving