Chef John's Buttermilk Fried Chicken

Name: Chef John's Buttermilk Fried Chicken
Total time: 410
Yield: 4
Ingredients: 1 (3 1/2) pound chicken, cut into 8 pieces; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon paprika; 0.5 teaspoon white pepper; 0.25 teaspoon dried rosemary; 0.25 teaspoon ground thyme; 0.25 teaspoon dried oregano; 0.25 teaspoon dried sage; 0.25 teaspoon cayenne pepper; 2 cups buttermilk; 2 cups flour; 1 teaspoon salt; 0.5 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon white pepper; 0.5 teaspoon onion powder; 2.5 quarts peanut oil for frying

Recipe by John Mitzewich from allrecipes.com

Dinner 7 Hr. 50 Mins.

Ingredients

4 servings

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1 (3 1/2) pound chicken, cut into 8 pieces
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1 teaspoon black pepper
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1 teaspoon salt
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1 teaspoon paprika
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0.5 teaspoon white pepper
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0.25 teaspoon dried rosemary
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0.25 teaspoon ground thyme
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0.25 teaspoon dried oregano
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0.25 teaspoon dried sage
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0.25 teaspoon cayenne pepper

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2 cups buttermilk
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2 cups flour
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1 teaspoon salt
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0.5 teaspoon paprika
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0.5 teaspoon cayenne pepper
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0.5 teaspoon garlic powder
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0.5 teaspoon white pepper
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0.5 teaspoon onion powder
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2.5 quarts peanut oil for frying

Instructions

Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.
Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
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).
Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.