Buttermilk Panfried Chicken
Active Time: 45 minutes | Total Time: 45 minutes | Serves 4
- 1 3½-pound whole chicken, cut into 10 pieces (breasts halved)
- 1½ teaspoons kosher salt
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 1½ cups buttermilk
- Extra virgin olive oil, for frying
- 6 fresh rosemary sprigs
- Honey, for serving (optional)
Pat the chicken dry with paper towels and sprinkle both sides with ½ teaspoon of the salt. Let the chicken come to room temperature (about 25 minutes).
In a large bowl, combine the flour, garlic powder, onion powder, cayenne, black pepper, and the remaining 1 teaspoon salt. Pour the buttermilk into a medium bowl.
Dredge the chicken in the flour mixture, making sure each piece is completely coated. Then dip into the buttermilk. Now dredge once more in the flour mixture. Place on a rimmed sheet pan lined with a wire rack.
Fill a large heavy-bottomed, high-sided pot or a Dutch oven with ¾ inch of oil. Place over medium heat (and no higher than medium) and heat the oil until a deep-fry thermometer reads 325°F. If you don’t have a thermometer, test the oil by sprinkling in a little flour—it should sizzle immediately.
Carefully add the chicken, skin side down, to the pot without overcrowding (you will most likely have to cook in batches). Fry the chicken, turning occasionally, for 12 to 18 minutes, until golden brown and crisp and cooked through (you can cut into the thickest part of the thigh near the bone to make sure it’s no longer pink—the dark meat will take the longest). The oil should maintain rapid but in-control bubbles and the oil temperature should stay around 325°F, so adjust the heat as necessary. Let the chicken drain on a paper towel–lined plate.
Fry the rosemary sprigs in the hot oil for about 30 seconds, or until crisp.
Serve the chicken hot or cold with the fried rosemary. Drizzle with honey, if you like.
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