buttermilk fried chicken.

Buttermilk fried chicken.

1 whole chicken, cut into 6 pieces

1 quart buttermilk

2 stems of sage

1 tablespoon whole black peppercorns

3/4 cup AP flour

1 teaspoon kosher salt

1/2 teaspoon smoked pimenton or paprika

pinch of cayenne

2 eggs

splash of milk

2 cups Panko or fresh breadcrumbs

2 1/2 - 3 cups canola or grape seed oil

salt and fresh cracked pepper to-taste

Soak the chicken in the refrigerator overnight in the buttermilk with the sage and peppercorns. Before cooking, remove the chicken from the buttermilk mixture, rinse off and pat dry.

When you are ready to start cooking, set up a breading station using three dishes. In the first dish combine the flour, 1 teaspoon kosher salt, cayenne and paprika. In the second dish whisk the two eggs with a splash of milk. In the third dish, place the breadcrumbs. Take one piece of chicken at a time, place each piece first into the flour mix, second into the egg wash and third into the breadcrumbs. Repeat until all of your chicken is breaded.

After breading, heat the oil to 325 F in a large cast iron skillet. I use a thermometer as to not get the oil too hot. When the oil gets to the desired temperature place your chicken pieces into the oil carefully skin side down. Cook until golden brown about 10 minutes. Flip the chicken over and cook the other side until golden brown about 7 minutes. At first the chicken will cook a bit slow, but towards the end it will be cooking faster. Cook to an internal temperature of 160 F. Remove from the oil and let rest on paper towels as to carry-over to 165 F.

Time to eat!