It doesn't get much better than this, folks.
This is one of many fried treats that will be making an appearance, because for Valentine's Day my boyfriend and I, ever the romantics, bought a deep fryer.
But even if you don't have a deep fryer, this chicken can easily be fried in a pan and be just as addictive and amazing. Try it as soon as possible-- you won't regret it.
Buttermilk Fried Chicken
adapted from Williams-Sonoma
4 cups buttermilk (I found that 3 would also suffice)
1/3 cup fine sea salt
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. granulated garlic
1/2 tsp. cayenne pepper
Pre-cut boneless, skinless thigh and breast meat (about 10 pieces, and you can use whatever bits you’d like, actually. This is just the least messy option I found at the store)
Canola oil for deep-frying
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. freshly ground black pepper
To make the brine:
In a large bowl, whisk together the buttermilk and 1/3 cup salt.
Using a mortar or a grinder (I used my magic bullet) crush the oregano, thyme, and rosemary until it all looks the same. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture.
Cut each breast half crosswise to make 4 breast portions, for a total of 10-12 chicken pieces including thighs. Add to the buttermilk brine, making sure that the chicken is submerged.
Cover and refrigerate for at least 4 hours or up to 6 hours.
Heat your deep fryer to 350F, or 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 and show no sign of pink when pierced at the thickest part, about 12 minutes, and reach an internal temperature of 160F for breasts and 180F for thighs. Using a wire skimmer, transfer the chicken to the rack to drain. Repeat with the remaining chicken.