Crispy Buttermilk Fried Chicken

Buttermilk Soak:

  • 3 cups buttermilk
  • 2 TBS kosher salt
  • 1 TBS freshly ground black pepper
  • 1 tsp cayenne pepper
  • 4 lbs chicken parts
  • 1 tsp ground sage
  • 1 tsp thyme

Flour Dredge:

  • 2 cups all-purpose flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • Vegetable oil, 1 inch for frying in a deep skillet

In a large bowl, combine the buttermilk with the salt, sage, thyme, pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. In a large, re-sealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine. Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes. In a deep skillet, heat 1 inch of oil to 350 degrees. Set another rack over a baking sheet and line with paper towels. Fry the chicken in batches at 315 degrees, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160 degrees, 15-18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.