If you're looking to elevate your classic fried chicken, this Herb-Crusted Chicken Fried Chicken might just be your new favorite. With a fragrant blend of dried herbs and a perfectly crispy crust, this dish is both comforting and a little bit fancy.
The marinade starts with buttermilk, which tenderizes the chicken beautifully. We add dried rosemary, thyme, and sage for an aromatic touch. The garlic powder, onion powder, and paprika bring depth and warmth to the flavor profile. As for the coating, all-purpose flour and panko breadcrumbs give the chicken its satisfying crunch. A touch of black pepper and salt rounds everything out.
This chicken pairs wonderfully with a fresh green salad or some buttery mashed potatoes. If you're feeling indulgent, a side of mac and cheese never hurts. A light, citrusy vinaigrette can also complement the dish beautifully.
Start by placing your chicken breasts between two sheets of plastic wrap. This is your chance to release some stress by gently pounding them to an even thickness. This ensures they cook evenly. Next, grab a large bowl and mix together the buttermilk, dried herbs (rosemary, thyme, and sage), garlic powder, onion powder, paprika, black pepper, and salt. Add the chicken, making sure it's well submerged in this flavorful bath, and let it marinate in the refrigerator for at least 2 hours. Trust me, the longer, the better if you have the time.
When you're ready to cook, combine the flour and panko breadcrumbs in a shallow dish. Take the chicken out of the marinade, letting any excess drip off, and coat each piece thoroughly in the breadcrumb mixture. Press gently to make sure it sticks.
Heat the vegetable oil in a large skillet over medium-high heat. Once it's hot but not smoking, place the chicken in the skillet. Fry them for about 4-5 minutes on each side, or until they're golden brown and cooked through. When they're done, transfer them to a plate lined with paper towels to drain off any excess oil.
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