Buttermilk Herb Chicken Fried Chicken
Discover the tantalizing taste of this Southern-inspired delight featuring crispy buttermilk and herb-marinated chicken. Perfect for weekend dinners or comforting weeknight meals, this dish will transport your taste buds to a world of flavor. Ideal for anyone looking for a classic comfort food staple with a modern twist.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
4 boneless skinless chicken breasts
2 cups buttermilk
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 large eggs
1/4 cup water
Vegetable oil for frying
Instructions
1. In a large bowl, mix buttermilk, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Add chicken breasts to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. In a shallow dish, whisk together flour, paprika, and cayenne pepper.
3. In another bowl, beat the eggs and water together to form an egg wash.
4. Remove chicken from marinade, allowing excess to drip off, and dredge in the flour mixture. Dip into the egg wash, then dredge again in the flour mixture, pressing firmly to coat.
5. Heat oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 6-8 minutes per side. Ensure the internal temperature reaches 165°F.
6. Drain on paper towels and serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place chicken on a baking sheet and warm in a preheated oven at 350°F for 10-15 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
