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My review
Chef John's Buttermilk Fried Chicken
63k
Chef John
"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."
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Ingredients
6 h 45 m servings 1262Original recipe yields 4 servings (4 Servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the 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 all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
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Footnotes
- Cook's Note:
- The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 273379 Ratings
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Most helpful positive review
2/28/2012
This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is...
Most helpful critical review
7/21/2012
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same)....
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2/28/2012
This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is...
2/29/2012
This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I di...
3/13/2012
Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the p...
3/6/2012
This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. ...
5/30/2012
LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for...
8/3/2012
I like this recipe when I saw the video. However, when I saw the nutritional information, I groaned. Of course, I knew fried chicken was high fat, but seeing it print detered me from making it...
7/21/2012
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same)....
3/8/2012
I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull wit...
6/4/2012
Oh, yes! truely scumpious, wonderful herb blend. I did brown, then put on rack as directed. However, I put the chicken in a 325 degree oven with the rack over a lipped cookie sheet and baked ...