Buttermilk Marinade
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
Preparation:
Ingredients:
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 oil for frying
Preparation:
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
Preparation:
- 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. - (Seasoned Flour Steps)
- Heat 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.
Ingredients:
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 oil for frying
Preparation:
- 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.