Description

Ever craved fried chicken that’s golden, crunchy, and bursting with savory spices? Chef John’s Buttermilk Fried Chicken is a classic Southern dish, featuring tender chicken marinated in buttermilk and coated in a perfectly seasoned flour mix, fried to crispy perfection.

Ingredients

Scale

For the Chicken Marinade:

1 (3 ½ pound) chicken, cut into 8 pieces: Provides a variety of pieces for frying.
1 teaspoon black pepper: Adds bold, peppery flavor.
1 teaspoon salt: Enhances the overall taste.
1 teaspoon paprika: Contributes a smoky, mild spice.
½ teaspoon white pepper: Adds a subtle, sharp heat.
¼ teaspoon dried rosemary: Brings earthy, herbal notes.
¼ teaspoon ground thyme: Adds savory depth.
¼ teaspoon dried oregano: Contributes a hint of Mediterranean flavor.
¼ teaspoon dried sage: Provides a warm, earthy touch.
¼ teaspoon cayenne pepper: Adds a gentle kick.
2 cups buttermilk: Tenderizes the chicken and adds tanginess.

For the Seasoned Flour:

2 cups all-purpose flour: Forms the base of the crispy coating.
1 teaspoon salt: Enhances the coating’s flavor.
½ teaspoon paprika: Adds color and smokiness.
½ teaspoon cayenne pepper: Brings a mild heat.
½ teaspoon garlic powder: Contributes savory depth.
½ teaspoon white pepper: Adds a sharp, clean spice.
½ teaspoon onion powder: Enhances the umami flavor.

For Frying:

2 ½ quarts peanut oil: Ideal for frying, providing a high smoke point and neutral flavor.

Why These Ingredients Matter

Buttermilk: Tenderizes the chicken and helps the coating adhere, ensuring juiciness.
Spice Blend: Creates a complex, balanced flavor profile with smoky, spicy, and herbal notes.
Seasoned Flour: Forms a crispy, flavorful crust that contrasts the tender chicken.
Peanut Oil: Ensures even frying and a golden, crunchy exterior.

Substitutions and Variations

Chicken: Use only drumsticks, thighs, or breasts if preferred, adjusting frying time as needed.
Buttermilk: Substitute with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar, rested for 5 minutes.
Peanut Oil: Replace with vegetable oil or canola oil for frying, though peanut oil gives the best flavor.
Vegan Option: Use plant-based chicken, plant-based milk with vinegar, and vegan butter in place of buttermilk and butter (if used).
Gluten-Free: Use a gluten-free all-purpose flour blend for the coating.
Spice Variations: Add ½ teaspoon smoked paprika or chili powder for a smokier or spicier kick.

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Instructions

Step 1: Gather and Prep

Gather 1 (3 ½ pound) chicken (cut into 8 pieces), 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, ¼ teaspoon cayenne pepper, 2 cups buttermilk, 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, ½ teaspoon onion powder, and 2 ½ quarts peanut oil.
Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) if not pre-cut.

Tip: Pat the chicken dry before seasoning to ensure the spices stick.

Step 2: Marinate the Chicken

In a large bowl, toss the chicken pieces with 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon white pepper, ¼ teaspoon dried rosemary, ¼ teaspoon ground thyme, ¼ teaspoon dried oregano, ¼ teaspoon dried sage, and ¼ teaspoon cayenne pepper until evenly coated.
Pour in 2 cups buttermilk, stirring to coat the chicken thoroughly.
Cover and refrigerate for 6 hours (or up to 12 hours for extra tenderness).

Tip: Turn the chicken halfway through marinating for even flavor absorption.

Step 3: Prepare the Seasoned Flour

In a large shallow dish, combine 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon white pepper, and ½ teaspoon onion powder. Whisk to mix well.

Tip: Use a wide, shallow dish for easy dredging and to minimize mess.

Step 4: Coat the Chicken

Remove the chicken from the buttermilk, letting excess drip off.
Dredge each piece in the seasoned flour, pressing gently to coat thoroughly. Shake off excess flour and transfer to a plate.

Tip: Work in batches to avoid clumping, and let the coated chicken sit for 5-10 minutes to help the coating adhere.

Step 5: Fry the Chicken

Heat 2 ½ quarts peanut oil in a large Dutch oven or deep fryer to 350°F (175°C).
Add the chicken pieces in batches (avoid overcrowding) and fry for 10 minutes.
Turn the pieces and fry for another 10-15 minutes, until golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C).
Transfer the fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let rest for 10 minutes before serving.

Tip: Maintain the oil temperature between 325-350°F for even frying; adjust heat as needed.

Step 6: Serve

Serve the fried chicken hot or warm, optionally with sides like mashed potatoes, coleslaw, or biscuits.

Tip: Serve on a platter for a rustic, family-style presentation.