Buttermilk Fried Chicken


Recipe courtesy of Toni Burnett-Rands from Honey Child’s Creole Corner.


1 3 1/2 pound chicken, cut into 8 pieces (Mt Roland Free Range)
1 teaspoon black pepper
1 teaspoon salt (Tasman Sea Salt)
1 teaspoon paprika
1/4 teaspoon dried rosemary (or fresh from Plants Direct Tasmania)
1/4 teaspoon ground thyme (or fresh from Plants Direct Tasmania)
1/4 teaspoon dried oregano (or fresh from Plants Direct Tasmania)
1/4 teaspoon dried sage (or fresh from Plants Direct Tasmania)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 cups buttermilk (Tasmanian Butter Co)

For the seasoned flour:
2 cups flour (The Grain Family)
1 teaspoon salt (Tasman Sea Salt)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying


Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat. Stir in buttermilk until chicken is coated.

(**Chefs notes** Use Seasoned salt instead of plain salt too & double the garlic. I also like to put some glugs of tabasco in my buttermilk. Nothing CRAZY, but at least 6 or 7 glugs)

Refrigerate for 6 hours (overnight is better if possible).

Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven (or Le Creuset style casserole dish) to 175 degrees C. Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. 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.