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
  1. 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.)
  2. 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. 
  3. 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.
  4. Remove chicken from pan. Place on a rack over a cookie sheet or broiling pan to allow excess oil to drain. Season to taste.