Buttermilk Herb-Crusted Fried Chicken

Name: Buttermilk Herb-Crusted Fried Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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There's something magical about biting into a piece of perfectly fried chicken. This Buttermilk Herb-Crusted Fried Chicken recipe brings together the comforting crunch of a classic with fragrant herbs that make each bite unforgettable. Perfect for family dinners or weekend gatherings, it's bound to be a hit with everyone around your table.

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Ingredients for Buttermilk Herb-Crusted Fried Chicken

Chicken pieces are the star here, and using a mix of thighs, drumsticks, or breasts ensures everyone gets their favorite cut. The key to this recipe's succulence is the buttermilk, which tenderizes and adds a slight tang to the meat. Fresh thyme and rosemary infuse the chicken with earthy, aromatic flavors. For a flavor boost, we use garlic powder and onion powder in the marinade. The crispy crust owes its perfection to a blend of all-purpose flour, cornstarch for added crunch, paprika for color and warmth, and a seasoning of salt and black pepper. Finally, the vegetable oil is used for frying, providing the necessary heat to crisp up that delicious coating.

Tips & Tricks

For extra crispy chicken, let the coated pieces rest for 10-15 minutes before frying. This helps the coating adhere better.
If you don't have a thermometer, a small piece of bread dropped in the oil should sizzle and brown in about 60 seconds when the oil is hot enough.
Refrigerating the chicken in the marinade overnight maximizes flavor and tenderness.

Serving Suggestions

This fried chicken pairs wonderfully with a tangy coleslaw or a fresh green salad to balance the richness. For a classic Southern meal, serve with buttery mashed potatoes and a side of biscuits. A refreshing lemonade or an iced tea makes for the perfect drink pairing.

Frequently Asked Questions

Can I use chicken breasts only?: Yes, but note that they may cook faster than dark meat pieces, so adjust frying time accordingly.
What if I don't have fresh herbs?: Dried herbs can be used in half the amount, but fresh herbs add a more vibrant flavor.
How do I store leftover fried chicken?: Allow it to cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in an oven to maintain crispiness.

Buttermilk Herb-Crusted Fried Chicken Recipe Walkthrough

Start by preparing your marinade in a large bowl. Mix together the buttermilk, thyme, rosemary, garlic powder, and onion powder. This is the flavor base that will soak into the chicken, so make sure everything is well combined. Place your chicken pieces into the bowl, submerging them fully in the marinade. Cover the bowl and refrigerate for at least 4 hours, though overnight is best for the most tender and flavorful results.

When you're ready to fry, prepare the coating. In another bowl, whisk together the flour, cornstarch, paprika, salt, and black pepper. This mix will give your chicken that irresistible crunch. Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour mixture, turning to coat all sides thoroughly. The goal here is a light, even crust that will fry up beautifully.

Heat your vegetable oil in a deep fryer or large, heavy pot until it reaches 350°F (175°C). A kitchen thermometer is helpful here to ensure the oil stays at the right temperature for frying. Fry the chicken in batches, being careful not to overcrowd the pot, which can lower the oil temperature and lead to greasy chicken. Cook each batch for about 15 minutes, until the pieces are golden brown and fully cooked through. Drain them on paper towels to remove excess oil, and let them cool slightly before serving.

Why You'll Love This Recipe

The buttermilk marinade keeps the chicken incredibly juicy and flavorful.
Fresh herbs add a sophisticated twist to a comfort food classic.
The crispy coating is beautifully golden and full of spice.
It's a great way to enjoy a restaurant favorite right at home.

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

Step-by-step 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.

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