Spicy Buttermilk Herb Fried Chicken

Explore the crispy and juicy delight of Spicy Buttermilk Herb Fried Chicken, a flavorful twist on the classic, featuring a medley of herbs and spices to tantalize your taste buds.

Prep time: 4 hours
Cook time: 30 minutes
Serves: 6

Ingredients

4 lbs chicken pieces

2 cups buttermilk

2 tsp salt

1 tsp black pepper

1 tbsp smoked paprika

1 tbsp cayenne pepper

2 tbsp dried oregano

2 tbsp garlic powder

1 tbsp onion powder

2 cups all-purpose flour

1 cup cornstarch

1 cup vegetable oil for frying

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary, chopped

Instructions

1. Combine buttermilk, salt, black pepper, smoked paprika, cayenne pepper, oregano, garlic powder, and onion powder in a large bowl.

2. Add chicken pieces to the buttermilk mixture, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

3. In a separate bowl, mix flour and cornstarch.

4. Heat oil in a deep frying pan over medium-high heat until it reaches 350°F.

5. Remove chicken from marinade, letting excess drip off, and dredge each piece in the flour mixture, ensuring a complete coating.

6. Carefully place chicken pieces into the hot oil, frying in batches to avoid overcrowding, until golden brown and cooked through, about 8-10 minutes per side.

7. Remove chicken from oil and drain on paper towels. Sprinkle with fresh thyme leaves and chopped rosemary before serving.

Storage

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

Reheating

To reheat, place chicken on a baking sheet in a 375°F oven for 15-20 minutes, or until heated through 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.