SideTrack’s Buttermilk Fried Chicken
For Southerners, fried chicken really is all about that beautiful crust and nailing the seasoning of it. The myriad of spices and herbs in this recipe come together to produce an intensely flavorful fried chicken.
Yields: 4 servings
- Peanut oil, for deep frying
- 4 cups all-purpose flour
- 1/2 cup garlic powder
- 1/2 cup paprika
- 1/3 cup onion powder
- 1/3 cup black pepper
- 1 Tbsp. cayenne pepper
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
- 2 whole chickens broken down into breast, leg, wing, and thigh
- 2 cups buttermilk
Heat peanut oil to 325° in a large pot or deep cast iron skillet. In a bowl, stir all dry ingredients together to make a seasoned flour, then transfer to a large flat dish. One at a time, dredge raw chicken pieces in the seasoned flour. Dip dredged chicken pieces into buttermilk. Coat each chicken piece in seasoned flour mixture again.
Fry each piece of chicken for 10 minutes, or until golden brown and cooked through.