Recipe created by Tanya Holland
Oprah.com |
From the June 2012 issue of O, The Oprah Magazine
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 minutesTotal 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.
