Ingredients

The following ingredients have 8 Servings
  • 3 pounds chicken (whole pieces, bone in, skin on (I used breasts and drumsticks))
  • 2 tsp black pepper (freshly ground)
  • 1 tsp salt
  • 2 tsp smoked paprika
  • 1/2 tsp rosemary (dried)
  • 1/2 tsp thyme (dried)
  • 1/2 tsp oregano (dried)
  • 1/2 tsp sage (dried)
  • 1/2 tsp white pepper
  • 1/2 tsp cayenne pepper
  • 2 cups buttermilk (alternatively, you can use 2 cups milk + 2 tbsp lemon juice)
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 4 cups oil (high heat tolerant for frying)

Instruction

  • Combine chicken pieces with black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl or resealable plastic bag to coat.
  • Add buttermilk to fully coat chicken. Refrigerate for at least 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large resealable plastic bag or shallow dish.
  • Remove chicken from the buttermilk and and shake to remove any excess. Dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Heat cooking oil in a large Dutch oven to 350 degrees F. Add the white meat pieces of chicken to the pan and cook for 16-18 minutes, turning halfway through. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. To keep warm, set on baking dish, tent with foil, and keep warm in 200 F degree oven.
  • Allow oil to once again heat to 350 degrees F. Add the dark meat pieces of chicken to the pan and cook for 18-25 minutes, turning halfway through. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet.