Chef John's Buttermilk Fried Chicken

Step 1
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.

Step 2
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.

Step 3
Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

Step 4
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.

Step 5
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.

Step 6
Turn chicken pieces and cook for another 10-15 minutes.

Step 7
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.