Fried Chicken

• 
  
• 4 cups buttermilk  
• 1/3 cup fine sea salt 
• 2 tsp. dried oregano 
• 2 tsp. dried thyme 
• 2 tsp. dried rosemary 
• 2 tsp. dried sage  
• 1 tsp. granulated garlic 
• 1/2 tsp. cayenne pepper 
• 1 whole chicken (about 3 1/2 lbs.) 
• Canola oil for deep-frying  
• 1 1/3 cups all-purpose flour  
• 1 tsp. baking powder 
• 1/2 tsp. freshly ground black pepper 

Directions:

To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, using a pestle, crush together the oregano, thyme, rosemary and sage (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture. Cut the chicken into 2 thighs, 2 drumsticks, 2 wings and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add to the buttermilk brine, making sure that the chicken is submerged. (If it isn’t, transfer everything to a smaller bowl.) Cover and refrigerate for at least 4 hours or up to 6 hours.

Heat oven to 425 degrees. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet. While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325°F. Deep-fry the chicken pieces, turning them occasionally with tongs, until they are golden brown on the outside. (about 6 minutes) Using a wire skimmer, transfer the chicken to a baking dish. Repeat with the remaining chicken. Place in 425 degree oven for about 25 minutes or until thickest part of chicken is no longer pink. Serves 4. 

Adapted by me from original recipe found at Williams Sonoma.

This has been our family favorite for about 10+ years now.