Buttermilk fried chicken

Peel and slice the onion. Wash, dry and chop the parsley. Mix the buttermilk, onion, parsley, thyme, tarragon, paprika, 0.5 g cayenne and 4 g salt in a container. Add the chicken without washing it, coat thoroughly, cover and refrigerate for 480 min. Use a snug container to keep the pieces in contact with the marinade.

Drain the chicken in a colander over a container. Remove clinging onion pieces and herbs. Mix the flour, garlic and onion powders, pepper, 1.5 g cayenne and 8 g salt in a deep dish. Coat the chicken, gently shake off excess flour and place on a rack over a tray. Let the coating adhere for 10 min in the refrigerator. Discard marinade and leftover flour that have touched raw chicken.

During this rest, pour the oil into a deep, heavy-based frying pan about 24 cm across. Aim for about 1 cm depth, without covering the pieces. Heat to 175 °C with a thermometer, about 10 min. Keep a fitting metal lid nearby.

Place the pieces in the oil without crowding. Reduce the heat to keep the oil around 160 °C. Fry for about 12 min on each side, turning with metal tongs. Check the meat close to the bone without touching it with the probe: it must reach 75 °C for 30 s. Continue gently if needed, even if the crust is already golden. Repeat with the remaining chicken, restoring the oil temperature before each batch. Allow about two batches, or more depending on equipment.

Place the cooked chicken on a clean rack over a tray, without stacking or putting it directly on paper. Let the final batch drain for about 10 min before serving.