Recipes Meat and Poultry Chicken Fried Chicken Recipes Chef John's Buttermilk Fried Chicken 4.5 (474) 349 Reviews 80 Photos Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden. By Chef John Chef John Twitter John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Chef John has been teaching viewers how to cook on his YouTube channel Food Wishes since 2007 earning 953M views and 4.25M subscribers. Allrecipes' editorial guidelines Updated on October 13, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 80 80 80 80 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 6 hrs 10 mins Total Time: 6 hrs 50 mins Servings: 4 Yield: 8 pieces Jump to Nutrition Facts Ingredients 1 (3 1/2) 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 Seasoned Flour: 2 cups flour 1 teaspoon salt ½ teaspoon paprika ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon white pepper ½ teaspoon onion powder 2 ½ quarts peanut oil for frying Directions 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 to15 minutes. Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving. CHEF JOHN Cook's Note: The oil is 350 degrees F (175 degrees C) to start, but it may drop to about 300 degrees (150 degrees C) when chicken is added. It should rise back to 305 to 310 degrees F (155 degrees C) and be held at that temperature until done, about 25 minutes. Editor's Note: The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 1262 Calories 85g Fat 56g Carbs 66g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1262 % Daily Value * Total Fat 85g 109% Saturated Fat 16g 78% Cholesterol 179mg 60% Sodium 1443mg 63% Total Carbohydrate 56g 20% Dietary Fiber 3g 9% Total Sugars 6g Protein 66g Vitamin C 3mg 13% Calcium 193mg 15% Iron 6mg 34% Potassium 666mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved