Buttermilk Panfried Chicken

(from castro15’s recipe box)

Categories: Chicken


  • 3 1/2 lb. whole chicken, cut into 10 pieces (breasts halved)
  • 1 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 tsp garlic powder
  • 1/2tsp onion powder
  • 3/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 1/2 cups buttermilk
  • Olive oil, for frying
  • 6 fresh rosemary sprigs
  • Honey, for serving


  1. Pat the chicken dry with paper towels and sprinkle both sides with 1/2 tsp of salt. Let the chicken come to room temp (about 25 minutes).

  2. In a large bowl, combine the flour, garlic powder, onion powder, cayenne, black pepper and the remaining 1 tsp salt. Pour the buttermilk into a medium bowl.

  3. Dredge the chicken in the flour mixture, making sure each piece is completely coated. Then dip into the buttermilk. Now dredge once more in the flour mixture. Place on a rimmed sheet pan lined with a wire rack.

  4. Fill a large heavy-bottomed, high-sided Pot or a Dutch oven with 3/4 inch of oil. Place over medium heat and heat the oil until a deep-fry thermometer reads 325.

  5. Carefully add the chicken, skin side down, to the pot without overcrowding. Fry the chicken, in batches, turning occasionally, for 12-18 minutes, until golden brown and crisp and cooked through. The oil should maintain rapid but in-control bubbles and the oil temp should stay around 325, so adjust the heat as necessary. Let the chicken drain on a paper towel-lined plate.

  6. Fry the rosemary sprigs in the hot oil for about 30 seconds, or until crisp.

  7. Serve the chicken hot or cold with the fried rosemary. Drizzle with honey.

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