Citrus Herb Fried Chicken

Name: Citrus Herb Fried Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 4 lbs chicken pieces (legs, thighs, or wings); 2 cups buttermilk; 1 lemon, zested and juiced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 2 cups all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; Vegetable oil, for frying

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 6

★★★★★

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Get ready to elevate your fried chicken game with this Citrus Herb Fried Chicken recipe. It combines the zestiness of lemon with the earthy notes of rosemary and thyme, creating a burst of flavors in every bite. Perfect for family dinners or gatherings, this dish will soon become a favorite.

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Ingredients for Citrus Herb Fried Chicken

The magic starts with chicken pieces; choose legs, thighs, or wings for juicy results. The buttermilk not only tenderizes but also adds a subtle tang. Then there's the bright, zesty flavor from lemon, which is both juiced and zested for maximum impact. Fresh rosemary and thyme infuse the dish with earthy notes. The flour mixture, spiced with garlic powder, onion powder, cayenne pepper, salt, and black pepper, provides a flavorful, crispy coating. Finally, vegetable oil ensures a perfect fry.

Tips & Tricks

Marinate the chicken overnight for the best flavor infusion.
Use a thermometer to maintain a consistent oil temperature of 350°F.
If you don’t have fresh herbs, dried ones can be used in half the quantity.

Serving Suggestions

This chicken pairs wonderfully with coleslaw or a fresh green salad to balance the richness. For a heartier meal, consider serving it with mashed potatoes or cornbread. A side of honey mustard or spicy mayo also makes a great dipping sauce.

Frequently Asked Questions

Can I use boneless chicken for this recipe?: Yes, boneless chicken pieces can be used, but adjust the frying time as they will cook faster.
What if I don't have buttermilk?: In a pinch, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Citrus Herb Fried Chicken Recipe Walkthrough

Begin by preparing your marinade. In a large bowl, combine the buttermilk, lemon juice, lemon zest, rosemary, and thyme. Add your chicken pieces and make sure they're fully submerged. Cover the bowl and refrigerate for at least 4 hours, or even better, overnight, to let the flavors really soak in.

Next, set up your dredging station. In a shallow dish, mix together the flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This mixture will give your chicken a deliciously crispy coating.

When you're ready to fry, heat vegetable oil in a large skillet or deep fryer to 350°F. Remove the chicken from the marinade, allowing excess to drip off, and dredge each piece in the flour mixture, shaking off any excess flour.

Carefully place the chicken pieces in the hot oil. Fry them in batches to avoid overcrowding, which helps maintain the oil temperature and ensures even cooking. Each piece should take about 12-15 minutes, turning occasionally, until they are golden brown and cooked through.

Once fried, transfer the chicken to a wire rack to drain any excess oil. This keeps them crispy and delicious.

Why You'll Love This Recipe

A delightful twist on a classic comfort food.
The citrus marinade tenderizes the chicken beautifully.
Fresh herbs bring depth and freshness.
Simple, straightforward steps with outstanding results.

Ingredients

4 lbs chicken pieces (legs, thighs, or wings)

2 cups buttermilk

1 lemon, zested and juiced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

2 cups all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

Vegetable oil, for frying

Step-by-step Instructions

1. In a large bowl, combine buttermilk, lemon juice, lemon zest, rosemary, and thyme. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.

2. In a shallow dish, mix flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Heat vegetable oil in a large skillet or deep fryer to 350°F.

4. Remove chicken from the marinade and dredge each piece in the flour mixture, shaking off excess.

5. Gently place chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry each piece for 12-15 minutes or until golden brown and cooked through, turning occasionally.