Buttermilk Battered Fried Chicken
Traditional goodness all sealed up in a crispy, seasoned batter!
- 1 (3 pound) fryer cut into pieces, OR 3 Lb. bone-in, skin-on Chicken breasts
- 2 cups buttermilk
- 1 large onion, sliced
- 1 teaspoon each of dried parsley, tarragon and thyme.
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1 teaspoon cayenne pepper
- Salt and pepper
- 2 cups canola, grapeseed, or peanut oil, or other high smoke-point oil
- Soak chicken overnight (at least 8 hours and up to 48 hours) in buttermilk with onions, herbs, paprika, and cayenne pepper. (You can also use Greek yogurt instead of buttermilk.)
- Drain in a colander, leaving some of the herbs on chicken. In a large paper or plastic bag, mix flour with seasonings. Meanwhile, heat 2 cups of oil in a large, heavy-bottomed skillet on medium high heat until hot enough to sizzle a pinch of flour, but not so hot that the pan is smoking.
- Place chicken pieces in bag with flour and herbs, and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes until golden brown. Turn the pieces over and fry for another 10-12 minutes until golden brown on the second side.
- Remove chicken from pan. Place on a rack over a cookie sheet or broiling pan to allow excess oil to drain. Season to taste.