Buttermilk Fried Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine spices in large bowl big enough for chicken to be added later. Mix spices together.

Step 2

Place chicken in bowl with spices. Toss chicken and spices to distribute. Massage spices into each piece of chicken evenly.

Step 3

Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.

Step 4

Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large covered bowl.

Step 5

Remove chicken from refrigerator and let sit in buttermilk to reduce chill for about an hour.

Step 6

One by one, remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a large sheet pan. Do not stack chicken. Let the floured chicken pieces sit on pan for at least 30 minutes to allow the flour to absorb the buttermilk and create a “ batter” and continue to come to room temperature.

Step 7

Heat peanut oil in a large skillet to 350 degrees F. Add chicken to the pan but do not overcrowd. You may need to cook chicken in batches. Fry each piece of chicken to a golden brown for about 10 minutes each side. Do not turn chicken more than once while cooking so the pieces cook evenly.

Step 8

Prepare another baking sheet by covering with foil and spraying with cooking spray. Remove chicken from the oil and transfer to the prepared baking sheet.

Step 9

When all chicken is cooked, place chicken baking sheet in oven set at 375 degrees F for another 15 minutes. This will help ensure chicken is cooked through and chicken is crispy.

Step 10

Remove chicken from oven and let sit for 10-15 minutes.