inchVegetable oilenough to fill 1 1/2to your frying pan
Using a mortar and pestle or spice grinder, grind together salt, rosemary, pepper and bay leaves. Crushing the dried herbs exaggerates the flavors, penetrating the chicken better. Pour mixture into a large airtight freezer bag. Set freezer bag into a medium bowl to help it stand up right.
Using a microplane or small food processor, grate or pulse garlic and onion to a pulp. Add to the freezer bag mixture.
Finish freezer bag brine by adding buttermilk, sea salt and sugar. Close and shake to blend mixture.
Rinse chicken pieces, patting dry, and add to the same freezer bag. Massage brine into chicken. Place the bowl, with freezer bag and all contents into the refrigerator for 24 hours.
In another airtight freezer bag combine flour through white pepper and blend thoroughly.
One and a half hours before serving, remove chicken from brine and contents from refrigerator. Remove chicken from brine, discarding any large pieces of herb and tapping to remove any excess buttermilk.
Add chicken pieces to the flour mixture bag and shake it like a Polaroid picture!
Place pieces on a cooling rack Allow to dry and set for 30-60 minutes.
Preheat oven to 400 degrees. Heat vegetable oil in a large frying pan on high.
Oil will start to have a sheen when it is fully heated. Carefully add chicken pieces, working in batches to not overcrowd the pan. Fry for 12 minutes, turning throughout the process to browned and crisp fully. Remove to a baking sheet and place into the heated oven.
Repeat until all chicken is fried. Allow all chicken to continue heating in the oven for 5 minutes or until fully cooked. Chicken temperature should be 180 degrees. Serve immediately and enjoy!
If you've tried this recipe, come back and let us know how it was!
Buttermilk Fried Chicken
Amount Per Serving
Calories 432Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 5g25%
Total Carbohydrates 41g14%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.