Rosemary-Buttermilk Fried Chicken
Ingredients
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1 ( 4-pound) whole chicken, cut into 10 pieces (cut 2 breasts in half)
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5 cups buttermilk, divided
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12 sprigs fresh thyme, roughly chopped
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6 sprigs fresh rosemary, roughly chopped
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3 bay leaves
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4 tablespoons kosher salt, divided, plus more as needed
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4 teaspoons freshly ground black pepper, divided
Dredge:
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2 cups unbleached all-purpose flour
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3 teaspoons paprika
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2 teaspoons dried oregano
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2 teaspoons rubbed sage
Drench:
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2 large egg
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1 teaspoon baking powder
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½ teaspoon baking soda
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Vegetable oil, for frying
Marinating the Chicken:
In a large mixing bowl, combine 4 cups buttermilk, thyme, rosemary, bay leaves, 2 tablespoons salt, and 2 teaspoons pepper.
Arrange the chicken in a large baking dish; pour buttermilk mixture over the chicken. Make sure the chicken is covered.
Marinate in the refrigerator for at least 3 hours or up to 8 hours.
Directions
Cooking the Chicken:
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Place rack over baking sheet. Remove chicken from marinade and set on rack and drain thoroughly.
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In a large mixing bowl whisk together the flour, remaining 2 tablespoons salt, remaining 2 teaspoons black pepper, paprika, oregano, sage, and marjoram and set aside.
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In a separate mixing bowl, whisk together remaining 1 cup buttermilk, egg, baking powder, and baking soda. (The mixture should start to bubble)
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Pour about 2 inches of oil in a deep heavy 12-inch skillet on medium-high heat; heat until the oil registers 375° on a deep-fry thermometer. If your pan is smaller, use two pans or fry the chicken in batches.
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To double dip the chicken, pick up a piece of marinated chicken, dredge the piece in the seasoned flour making sure all the creases and corners are well coated. Dip the chicken in the egg mixture to coat, and then dredge back in the seasoned flour, and shaking off any excess, back into the egg mixture then flour mixture.
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Add coated chicken to the hot oil carefully, skin side down. Once all the chicken is in the pan, turn the heat to medium so the sizzling is steady and cover the pan. After about 15 minutes, remove the lid and check the chicken.
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If a rich brown crust has developed, turn each piece. If the chicken still looks pale, increase the heat slightly and cook for a few more minutes before turning.
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Continue frying the chicken until golden brown on the second side and the meat is totally cooked through (about 30 to 40 minutes total).
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Transfer the chicken to a wire cooling rack; sprinkle lightly with salt and serve warm or room temperature.
