403 Ratings
  • 5 star values: 275
  • 4 star values: 73
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 9

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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

For the seasoned flour:

Directions

  • Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.

    Advertisement
  • 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.

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

1262 calories; 85 g total fat; 179 mg cholesterol; 1443 mg sodium. 55.7 g carbohydrates; 66 g protein; Full Nutrition


Reviews (291)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/28/2012
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 truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is and the taste is the best fried chicken ever. Read More
(200)

Most helpful critical review

Rating: 1 stars
06/18/2016
I did not care for this recipe. Seriously lacked salt. I followed the frying instructions to the letter even buying the more expensice peanut oil. I could fit all but 4 pieces of the chicken in the cast iron enameled dutch oven like he suggested using. And with crowding all the chicken in at once the oil temp plummeted to 250 and never got to 305-310 as he suggested. The result was more oil in the crust than I would have preferred. Read More
(6)
403 Ratings
  • 5 star values: 275
  • 4 star values: 73
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 9
Rating: 5 stars
02/28/2012
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 truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is and the taste is the best fried chicken ever. Read More
(200)
Rating: 5 stars
03/13/2012
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 preparation to me was effortless. Unfortunately I didn't have enough oil for my dutch oven so I used my skillet turn the chicken over once after 10 minutes cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again! Read More
(100)
Rating: 4 stars
02/29/2012
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 did not need 2 cups of buttermilk so just pour in as much as you need to cover the chicken good. The rest of the ingredients I used the same. I used about 2 inches of oil to fry in and let it get good and brown. Read More
(98)
Advertisement
Rating: 5 stars
03/06/2012
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. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe! Read More
(96)
Rating: 5 stars
05/30/2012
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 30 - 40 minutes or until the chicken all cooked. Read More
(85)
Rating: 5 stars
08/03/2012
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. I decided to use the ingredients and make oven fried chicken. I use all the ingredients except the oil. After coating the chicken with the seasoned flour I sprayed it with PAM. I used a non stick baking pan. The results were wonderful!! Read More
(79)
Advertisement
Rating: 3 stars
07/21/2012
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). The end result was perfectly flavorful which to me means that it would have been bland with the written amounts. Also I cooked the chicken between 275 and 300 degrees and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry they should have been taken out earlier. The dark pieces were amazing though. Read More
(74)
Rating: 5 stars
06/04/2012
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 for 1/2 hour instead of the second frying. It removed a lot of the grease. Still crispy the next day every bit as good as Day 1. This will be a go to recipe for me. Read More
(37)
Rating: 5 stars
03/08/2012
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 with really crispy crust. Read More
(36)