Buttermilk Fried Chicken

Ingredients:

• 1 (3 1/2) pound chicken, cut into 8 pieces
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• • 2 cups buttermilk
  • For the seasoned flour:
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon onion powder
  • 2 1/2 quarts peanut oil for frying
  • Add all ingredients to list

  • Directions:

  • 1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
    2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
    3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
    4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
    5. 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.
    6. Turn chicken pieces and cook for another 10-15 minutes.
    7. 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.