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BUTTERMILK FRIED CHICKEN RECIPE

Becky Hardin
  • 60 minutes
  • Serves 8

INGREDIENTS

8 cups

cold water

1/2 cup

kosher salt

1

lemon (grated zest & sliced)

6

bay leaves

1 tbsp

black peppercorns

1/4 cup

Flat Leaf Parsley (Italian parsley)

2

sprigs rosemary

4

sprigs thyme

3 tbsp

honey

1

head garlic (skin left on and cloves smashed)

10

pieces chicken (skin-on and bone-in (whole breast cut in-half))

2 cups

all-purpose flour

1 1/2 tbsp

garlic powder

1 1/2 tbsp

onion powder

1 1/2 tsp

sweet paprika

1 1/2 tsp

cayenne pepper

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1 qt

buttermilk

10 cups

Peanut Oil