Buttermilk Fried Chicken 2 Tbsp. minced fresh parsley 1 Tbsp. dried tarragon 1 Tbsp. onion powder 1 Tbsp. sweet paprika 2 tsp. kosher salt, plus 1 Tbsp. 2 tsp. garlic powder 1 tsp. cayenne pepper 1 tsp. freshly ground black pepper, plus 1 Tbsp. 1 tsp. dried oregano 1 tsp. dried thyme 3½ lb. chicken, cut into 8 pieces 1 cup buttermilk Canola or rice bran oil for deep-frying 1½ cups all-purpose flour In a large bowl, combine the parsley, tarragon, onion powder, paprika, 2 tsp. salt, garlic powder, cayenne, 1 tsp. black pepper, oregano, and thyme. Add the chicken pieces and toss to coat. Pour in the buttermilk, cover the bowl with plastic wrap, and refrigerate at least 8 hours or up to overnight. Preheat the oven to 350°F. In a large cast-iron frying pan, add oil to a depth of 3/4 in. and heat the oil to 350°F over medium heat until hot but not smoking. Line a rimmed baking sheet with paper towels and set a wire rack on top. In a large wide bowl, combine the flour, 1 Tbsp. salt, and 1 Tbsp. black pepper. One piece at a time and letting any excess buttermilk drip back into the bowl, transfer the chicken to the flour mixture. Dredge the chicken in the flour mixture, shaking off the excess. Fry the chicken, a few pieces at a time, taking care not to crowd the pan and turning occasionally, until crisp and browned, 5 to 7 minutes. Transfer to the rack over the baking sheet to continue cooking in the oven until the internal temperature registers 165°F, about 20 minutes. Remove from the oven and allow to rest for 5 to 10 minutes. Repeat with the remaining chicken. Serve immediately.
Posted on: Sun, 02 Nov 2014 08:49:36 +0000
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