Buttermilk Herb-Crusted Fried Chicken

Experience a delightful twist on classic fried chicken with a buttermilk herb marinade and an extra-crispy crust. Perfect for family dinners or any gathering.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

4 lbs chicken pieces

2 cups buttermilk

2 tbsp fresh thyme, chopped

2 tbsp fresh rosemary, chopped

1 tbsp garlic powder

1 tbsp onion powder

2 cups all-purpose flour

1/2 cup cornstarch

1 tbsp paprika

2 tsp salt

1 tsp black pepper

2 quarts vegetable oil for frying

Instructions

1. In a large bowl, combine buttermilk, thyme, rosemary, garlic powder, and onion powder.

2. Add chicken pieces to the marinade, cover, and refrigerate for at least 4 hours or overnight.

3. In another bowl, mix flour, cornstarch, paprika, salt, and black pepper.

4. Remove chicken from marinade, letting excess drip off.

5. Dredge each piece in the flour mixture, ensuring a thorough coating.

6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

7. Fry chicken in batches until golden brown and cooked through, about 15 minutes per batch.

8. Drain on paper towels and let cool slightly before serving.

Storage

Store cooled chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 375°F (190°C). Place chicken on a baking sheet and heat for 15-20 minutes or until warm and crispy.

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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.