Buttermilk Panfried Chicken Recipe from Jessica Seinfeld
Step-by-step instructions to make Buttermilk Panfried Chicken in just about 45 minutes
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Cooling rack
- Baking sheet
- Mixing bowl
- Measuring spoon
- Tongs
- Chef's knife
- Stove
- Paper towel
- Plate
Ingredients
- 1 3½-pound whole chicken, cut into 10 pieces (breasts halved)
- 1½ teaspoons kosher salt
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 1½ cups buttermilk
- Extra virgin olive oil, for frying
- 6 fresh rosemary sprigs
- Honey, for serving (optional)
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