Buttermilk Fried Chicken
Classic fried-chicken-lovers will be wowed by this version flavored with a bit of cayenne and lots of herbs!
1 qt. buttermilk
1/3 cup kosher salt
2 tsp. each dried oregano, thyme, rosemary and sage
1 tsp. granulated garlic
1/2 tsp. cayenne pepper 1 roasting chicken, about 4 1/2 lbs., cut into 8 pieces Canola oil for deep frying 1 1/3 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. freshly ground pepper
Buttermilk brine: In large bowl, whisk buttermilk and salt. In mortar, crush oregano, thyme, rosemary and sage with pestle (or pulse in spice grinder) until finely ground. Whisk herbs, garlic and cayenne into buttermilk. Cut each chicken breast half crosswise to make 4 portions, for a total of 10 chicken pieces. Add to brine, making sure chicken is submerged. (If not, transfer to smaller bowl.) Cover; refrigerate at least 4 hours and up to 6 hours.
Pour oil into large, heavy pot to depth of at least 3"; heat to 350°F on deep-frying thermometer. (If you don’t have a thermometer, your best test is to dip edge of a tortilla or bread slice into oil; it should sizzle vigorously.) Set large wire rack on rimmed baking sheet and place near stove. Have ready a second rimmed baking sheet. In large bowl, whisk together flour, baking powder and pepper. Remove half of chicken from buttermilk brine, letting excess brine drip back into bowl. Add chicken to flour mixture; toss to coat, then transfer to second baking sheet. l When oil is ready, working in batches to avoid crowding, carefully slip chicken pieces into hot oil. Temperature will drop, but adjust heat to keep oil bubbling steadily at about 325°F. Deep-fry chicken pieces, turning occasionally with tongs, until golden brown and show no sign of pink when pierced at thickest part, about 12 minutes. Using wire skimmer, transfer chicken to rack to drain. Repeat with remaining chicken.
Servings: 6. Cals.: 520. Protein: 40 g. Fat: 29 g. (6 g. saturated). Chol.: 121 mg. Carbs.: 22 g. Sodium: 640 mg. Fiber: 1 g. Sugar: 1 g. Kitchen time: 1 hour. Total time: 5-7 hours.