Chef John's Buttermilk Fried Chicken
""I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked."..."
INGREDIENTS
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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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1/4 teaspoon dried rosemary
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1/4 teaspoon ground thyme
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1/4 teaspoon dried oregano
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1/4 teaspoon dried sage
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1/2 teaspoon white pepper
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1/4 teaspoon cayenne pepper
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2 cups buttermilk
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For the seasoned flour:
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2 cups flour
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1 teaspoon salt
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon white pepper
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1/2 teaspoon onion powder
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2 1/2 quarts peanut oil for frying
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