Recipe By Chef John
Published Feb 8th
Prep 10m Cook 25m Additional 6h 10m Ready In 6h 45m
Servings 4 Servings Calories 1261.6

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Recipe Ingredients

  • 1 (3 1/2) pound chicken, cut into 8 pieces
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried sage
  • ½ teaspoon white pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups buttermilk
  • 2 cups flour
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder
  • 2 ½ quarts peanut oil for frying

Cooking Directions

  1. 1 Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. 2 Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. 3 Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. 4 Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. 5 Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. 6 Turn chicken pieces and cook for another 10-15 minutes.
  7. 7 Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Nutrition Facts

  • Calories 1261.6
  • Carbohydrate 55.7 g
  • Cholesterol 179 mg
  • Fat 85 g
  • Fiber 2.5 g
  • Protein 66 g
  • Saturated Fat 15.6 g
  • Sodium 1443.2 mg
  • Sugar 6.3 g

Chef's Notes

The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes; The nutrition data for this recipe includes the full amount of buttermilk. The actual amount of buttermilk consumed will vary.


  1. I like this recipe when I saw the video. However, when I saw the nutritional information, I groaned. Of course, I knew fried chicken was high fat, but seeing it print detered me from making it. I decided to use the ingredients and make oven fried chicken. I use all the ingredients except the oil. - Read more ...
  2. Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, - Read more ...
  3. Oh, yes! truely scumpious, wonderful herb blend. I did brown, then put on rack as directed. However, I put the chicken in a 325 degree oven with the rack over a lipped cookie sheet and baked for 1/2 hour instead of the second frying. It removed a lot of the grease. Still crispy the next - Read more ...
  4. LOVE this recipe, my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for 30 - 40 minutes or until the chicken all cooked.
  5. Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my - Read more ...
  6. I followed the directions exactly, except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull with really crispy crust.
  7. This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless, skinless breasts, cut into thirds. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe!
  8. This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had, but it was tasty and nice and crispy. I did not need 2 cups of buttermilk, so just pour in as much as you need to cover - Read more ...
  9. This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating - Read more ...