Cassie’s Ruminations

Buttermilk Fried Chicken

This is a rich chicken dish – one piece is very satisfying. This was my first attempt at frying, and it went okay, but it’s still a learning process for now. The recommended temperature of 350 degrees for the oil was too hot, though. The chicken got a little burned, but the tater tots turned out perfectly.

Shaun summarized this dinner in haiku, and I figured I’d share:
I burned the chicken
Too rich to eat for husband
Do better on next try

I do love my Lodge combo set, and I’m looking forward to using it more.

Buttermilk Fried Chicken
Serves 4

4 large chicken thighs, about 2 lbs

For the marinade:
2 cups buttermilk
5 stems fresh tarragon (or 1 tsp dried)
5 stems fresh thyme (or 1 tsp dried)
5 stems fresh oregano (or 1 tsp dried)

For the coating:
2 cups flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne

For frying:
3 cups peanut oil or other high smoke point oil

Pour the buttermilk into a large zip top bag. Tear up the herbs and toss them in. Add the chicken and seal. Refrigerate for at least 8 hours and up to 48 hours. The longer it marinates, the richer and more flavorful the chicken will be.

Remove the chicken from the refrigerator about half an hour before you want to start cooking. Drain the chicken and discard any large herb bits. Smaller pieces on the chicken can stay.

Add all of the coating ingredients to another large zip top bag. Add the chicken and shake to coat well.

Heat the oil over medium high heat to 330 degrees F. Add the chicken pieces, skin side down. Cook for 10-12 minutes on each side, adjusting the burner heat as necessary to maintain oil temperature.

Move chicken pieces to a cooling rack placed over a baking sheet and let rest for 5 minutes before serving.