buttermilk chicken
Photo: Aya Brackett

Makes 4 to 6 servings

Ingredients

  • 1 Tbsp. dried tarragon
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • 1 Tbsp. plus 2 tsp. kosher salt, divided
  • 1 Tbsp. plus 1 tsp. ground black pepper, divided
  • 2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. cayenne pepper
  • 1 (3½-pound) chicken, cut into 8 pieces
  • 2 Tbsp. fresh minced parsley
  • 1 cup buttermilk
  • 1½ cups all-purpose flour
  • Vegetable oil for frying

Directions


Active time: 30 minutes Total time: 30 minutes, plus marinating overnight

In a small bowl, mix together tarragon, paprika, onion powder, 2 tsp. salt, 1 tsp. black pepper, garlic powder, oregano, thyme, and cayenne pepper. Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. Pour buttermilk over chicken. Cover and refrigerate overnight.

Remove chicken from marinade. In a large bowl, combine flour, remaining 1 Tbsp. salt, and remaining 1 Tbsp. black pepper. Dredge chicken pieces in seasoned flour.

Pour oil into a large pot to a depth of 3" and heat over medium-high heat until a thermometer reads 350°. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil at 350°, until cooked through, 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving. Serve with cornmeal waffles with apple cider syrup.

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