Buttermilk Fried Chicken | Alumni Relations | Virginia Tech

Ingredients

• 4lb, 2 oz 8-Piece Bone-In Chicken
• 1 ½ cups Buttermilk
• 7 oz Yellow Onions – feathered
• ¾ tsp Thyme
• ¾ tsp Tarragon
• ¼ tsp Paprika
• ¼ tsp Cayenne
• ½ cup All Purpose Flour
• ½ cup Big Springs Seasoned Flour
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• ¾ tsp Cayenne
• ¼ tsp Kosher Salt
• 1 dash White Pepper
• 2 ¾ tsp Shortening