Lunch: Buttermilk Fried Chicken

A novel blend of herbs and cayenne revamps an old favorite. Serve with Cornmeal Waffles and Apple Cider Syrup for a perfect balance of savory and sweet.

Ingredients

1 tbsp. dried tarragon
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. kosher salt
2 tsp. kosher salt
1 tbsp. ground black pepper
1 tsp. ground black pepper
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. cayenne pepper
1 whole Chicken
2 tbsp. fresh minced parsley
1 c. buttermilk
1 1/2 c. all-purpose flour
vegetable oil

Instructions

In a small bowl, mix together tarragon, paprika, onion powder, 2 teaspoon salt, 1 teaspoon black pepper, garlic powder, oregano, thyme, and cayenne pepper. Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. Pour buttermilk over chicken. Cover and refrigerate overnight.
Remove chicken from marinade. In a large bowl, combine flour, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper. Dredge chicken pieces in seasoned flour.
Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a thermometer reads 350 degrees F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil at 350 degrees F, until cooked through, 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving. Serve with cornmeal waffles with apple cider syrup.

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