Buttermilk Fried Chicken

Buttermilk Fried Chicken

Geoffrey Zakarian

Prep Time: 15 minutes

Serves: 4

Ingredients

  • 1/2 cup of Old Bay Seasoning, plus extra for finishing
  • 2 Tbsp garlic powder
  • 2 Tbsp paprika
  • 2 Tbsp kosher salt
  • 1 (3-1/2–4 lb) chicken, cut into 8 pieces bone in (including breast)
  • 1 qt buttermilk
  • 4 cups all-purpose flour
  • 2 cups canola oil
  • 8 sprigs thyme

Preparation

In a small bowl, combine the Old Bay Seasoning, garlic powder, paprika and salt.

Add the chicken to a large freezer bag. Add half the seasoning, along with the buttermilk. Allow the chicken to marinate for 36 hours.

Remove the chicken from the fridge and allow to temper for 1 hour in a bowl along with the buttermilk.

Place the flour in a large bowl along with the remaining spice mixture. Combine thoroughly.

Remove one piece of chicken from the bag and add to the dry mixture. Coat with the other hand (keeping a dry and wet hand) and place the chicken on to a rack once coated thoroughly. Repeat with all pieces. Allow the chicken to sit for 30 minutes before frying.

Add the canola oil to the cast iron skillet and bring to 390°F on an instant read thermometer. This is because the temperature will drop once the chicken is added.

Add the chicken to the cast iron skillet and begin to fry. The oil should come up 1/2 to 2/3 up the chicken. Do your best to keep the oil around 340°F to 350°F. After about 6 minutes, flip the chicken and continue to cook. The total cook time will be between 12 to 15 minutes, depending on the size of your chicken. In the last 30 seconds, add the fresh thyme and fry with the chicken.

Drain the chicken and the garnishing herbs on top of paper towels and season with additional Old Bay Seasoning.

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