Crispy Herb-Infused Fried Chicken

🕒 Prep: 2 hours
🔥 Cook: 15 min
🍽 Serves: 6
★★★★★
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If you're craving something crispy and full of flavor, this Crispy Herb-Infused Fried Chicken recipe is just the ticket. With fresh herbs and a perfectly crunchy coating, it's a step above your usual fried chicken. Get ready to wow your taste buds.

Ingredients for Crispy Herb-Infused Fried Chicken

The secret to this recipe lies in the balance of flavors and textures. The chicken is the star, and marinating it in buttermilk ensures it's juicy and tender. The combination of flour and cornstarch in the coating creates that desirable crispy crunch. A bit of baking powder helps the coating puff up nicely. For seasoning, salt, black pepper, garlic powder, onion powder, and a touch of cayenne pepper add depth and just a hint of heat. Fresh thyme, rosemary, and parsley are sprinkled on top for a fragrant finish.

Tips & Tricks

  • Letting the chicken marinate overnight will make it extra juicy and flavorful.
  • Use a thermometer to ensure your oil stays at the right temperature for even cooking.
  • If you don't have fresh herbs, you can use dried, but halve the quantity to avoid overpowering the dish.

Serving Suggestions

This fried chicken pairs perfectly with a classic side of coleslaw or a fresh green salad to balance the richness. For a Southern twist, serve it with warm biscuits and honey butter. A cold, crisp glass of iced tea rounds out the meal wonderfully.

Frequently Asked Questions

Can I use boneless chicken?
Yes, boneless chicken works well, but adjust the frying time as it will cook faster.
What if I don't have buttermilk?
No worries! You can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Crispy Herb-Infused Fried Chicken Recipe Walkthrough

Start by whisking together the buttermilk and eggs in a large bowl. This mixture is your marinade, which will tenderize the chicken wonderfully. Add your chicken pieces to the bowl, making sure they're completely submerged. Cover the bowl and pop it in the fridge. Let the chicken soak up all that goodness for at least 2 hours. If you can, let it sit overnight to really take the flavor up a notch.

While the chicken is marinating, mix up your coating. In another bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. This mix will give you that irresistible crispy crust. When you're ready to fry, take the chicken out of the marinade and let the excess drip off. Dredge each piece in the flour mixture, pressing it on to make sure it sticks well.

Now, heat up your vegetable oil in a deep frying pan or Dutch oven. You want it hot, about 350°F (175°C). Carefully add the chicken pieces, a few at a time, to avoid crowding the pan. Fry them up, turning occasionally, for 12-15 minutes until they're golden and cooked through. Once done, let them drain on paper towels to soak up any excess oil.

Finally, while the chicken is still hot, sprinkle the freshly chopped herbs on top. This not only adds a burst of flavor but also makes your dish look beautifully vibrant.

Why You'll Love This Recipe

  • Infused with fresh herbs for an elevated flavor profile.
  • Crispy, golden crust that stays crunchy.
  • Simple ingredients you probably have on hand.
  • Perfect for gatherings or a special family dinner.

Ingredients

3 lbs chicken pieces
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
2 cups buttermilk
2 large eggs
3 cups vegetable oil for frying

Step-by-step Instructions

1. In a large bowl, whisk together the buttermilk and eggs.
2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
3. In another bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
4. Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off.
5. Dredge the chicken pieces in the flour mixture, pressing the flour onto the chicken to ensure it adheres well.
6. Heat the vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
7. Carefully add the chicken pieces to the hot oil, frying in batches to avoid crowding.
8. Fry the chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through.
9. Remove the chicken and drain on paper towels.
10. Sprinkle the freshly chopped herbs over the hot fried chicken before serving.

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