Buttermilk Fried Chicken

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Ingredients
  

  • 8 pieces of chicken (approximately 3 pounds)

Seasonings for First Coat

  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp paprika
  • 1/2 tsp sage
  • 2 cups buttermilk

Seasonings for Second Coat

  • 2 cups flour
  • 1 tbsp baking powder
  • 1-1/2 tsp salt
  • 1-1/2 tsp garlic powder
  • 1-1/2 tsp paprika
  • 1-1/2 tsp basil
  • 1-1/2 tsp thyme
  • 1-1/2 tsp onion powder
  • 1 tsp cayenne pepper
  • vegetable oil (for frying)

Instructions
 

First Coat of Seasonings

  • Place chicken in a large bowl
  • Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
  • Pour the buttermilk over the chicken and stir, making sure to coat the chicken.
  • Refrigerate the chicken for at least one hour. The longer you allow it to marinate, the more tender it will be. It can be left overnight.

Second Coat of Seasonings

  • Using a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
  • Remove each piece of chicken from the marinade, and place in the dish with the flour and toss. Make sure to coat the whole surface of each piece of chicken well.
  • Heat your oil to about 340 F. You will want to be able to fry the outside to a golden brown without burning, and still cook the chicken all of the way through.
  • Place the coated chicken pieces into the oil. You can cook multiple pieces at one time, but make certain not to crowd the chicken by placing the pieces too close together.
  • Turn each piece as needed and fry until a golden brown. It will take about 15 minutes to cook the chicken all of the way through. The internal temperature should be 170 F. Monitor your oil temperature, and adjust as needed, to ensure it stays at 340 F as you add chicken.
  • Placing the chicken on a wire rack will allow the oil to drain and help the chicken to stay crispy.

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