Buttermilk Herb Chicken Fried Chicken

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Buttermilk Herb Chicken Fried Chicken combines the comforting crunch of classic fried chicken with the fragrant kick of fresh herbs. This recipe is all about letting those flavors soak into the meat, ensuring a juicy, flavorful bite every time. Perfect for a weekend treat or a special family dinner.

Ingredients for Buttermilk Herb Chicken Fried Chicken

Buttermilk is the star here, tenderizing the chicken and infusing it with a slight tang that complements the herbs. Fresh thyme and rosemary bring earthy, fragrant notes that elevate the flavor profile. Garlic powder and onion powder add depth and a savory backbone. A touch of salt and black pepper season the chicken to perfection. The coating is made with all-purpose flour, seasoned with a bit of paprika for color and a hint of cayenne pepper for a subtle kick. The egg wash ensures the flour sticks, forming a crispy crust. Finally, good old vegetable oil is just right for frying, giving you that golden brown finish.

Tips & Tricks

  • Marinate the chicken overnight for maximum flavor and tenderness.
  • Press the flour coating firmly onto the chicken to ensure it sticks well.
  • Use a thermometer to maintain the oil temperature for even cooking.
  • If frying in batches, keep cooked chicken warm in a low oven while finishing the rest.

Serving Suggestions

This chicken pairs beautifully with creamy mashed potatoes or a fresh garden salad. For a southern twist, serve it alongside homemade coleslaw or cornbread. A squeeze of lemon over the top right before serving can add a nice burst of freshness.

Frequently Asked Questions

Can I use bone-in chicken?
Yes, but adjust the cooking time to ensure the chicken cooks through completely.
What if I don't have buttermilk?
You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit for 5 minutes before using.
Can I bake this instead of frying?
Yes, bake at 400°F for 25-30 minutes or until the internal temperature reaches 165°F. The coating won't be quite as crispy, but it will still be delicious.

Buttermilk Herb Chicken Fried Chicken Recipe Walkthrough

Start by preparing your marinade in a large bowl. Mix together the buttermilk, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Make sure everything is well combined. Submerge your chicken breasts in the marinade. Cover the bowl and pop it into the fridge. Let it sit for at least 4 hours, but if you can, overnight is even better. This gives the chicken time to soak up all those flavors.

When ready to cook, prepare your coating stations. In one shallow dish, whisk together the flour, paprika, and cayenne pepper. In another bowl, beat the eggs with water to create your egg wash. Now, take the chicken out of the marinade and let any excess drip off. Coat each piece in the flour mixture, dip it in the egg wash, and then back in the flour. Press the flour mixture onto the chicken firmly to ensure a good coating.

Heat up your oil in a large skillet over medium-high heat. You're aiming for a temperature where a small piece of bread sizzles and turns golden within a minute. Carefully lay the chicken in the hot oil, frying each side for about 6-8 minutes. You want it golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.

Once done, transfer the chicken to a plate lined with paper towels to drain off any excess oil. Serve it up hot for the best crunch.

Why You'll Love This Recipe

  • Infused with fresh herbs for an aromatic twist.
  • Buttermilk marinade guarantees tender, juicy chicken.
  • A crispy, crunchy crust that holds up beautifully.
  • Easy enough for a weeknight, special enough for guests.

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

Step-by-step 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.

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