Buttermilk Fried Chicken

These crispy, herb flavored tenders are sure to be a hit.

Buttermilk Fried Chicken

Ingredients
2 pounds chicken tenders
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon sage
1/4 teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon onion powder
2 ½ quarts vegetable oil for frying

Directions

Combine chicken, pepper, salt, paprika, rosemary, thyme, oregano, sage and cayenne together in a large bowl. Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

Combine flour, salt, paprika, cayenne, garlic powder, pepper and onion powder in a large shallow dish. Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off excess and transfer to a plate.

Heat peanut oil in a large Dutch oven to 350 degrees.

Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees.

Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.