Makes 4 to 6 servings
- 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
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.
More Recipes By Tamar Holland