Herb-Infused Buttermilk Fried Chicken

Name: Herb-Infused Buttermilk Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 pounds chicken pieces; 2 cups buttermilk; 1 tablespoon fresh thyme leaves, chopped; 1 tablespoon fresh rosemary leaves, chopped; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 tablespoon paprika; 1 teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; 2 cups all-purpose flour; 1 teaspoon baking powder; Vegetable oil for frying

🕒 Prep: 30 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you've been searching for that perfect fried chicken recipe that combines classic comfort with an herbaceous twist, you've hit the jackpot. This Herb-Infused Buttermilk Fried Chicken is not only crispy and juicy but also packed with aromatic flavors that will leave everyone wanting more.

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Ingredients for Herb-Infused Buttermilk Fried Chicken

Buttermilk is the star soaking agent that tenderizes the chicken beautifully and adds a subtle tang. Fresh thyme and rosemary bring earthy and aromatic notes that make the chicken stand out. Garlic powder and onion powder enhance the savory profile, while paprika and cayenne pepper add color and a hint of heat. The flour mixed with baking powder ensures a light, crispy crust.

Tips & Tricks

Using a thermometer to monitor the oil temperature helps maintain consistency.
If you're frying in batches, let the oil return to the correct temperature between batches.
Don't overcrowd the pan; it drops the oil temperature and leads to soggy chicken.

Serving Suggestions

This chicken pairs beautifully with a tangy coleslaw or buttery mashed potatoes. For a refreshing contrast, try serving it alongside a crisp green salad with a lemon vinaigrette.

Frequently Asked Questions

Can I use dried herbs instead of fresh?: Yes, you can, but use half the amount as dried herbs are more concentrated.
What's the best oil for frying?: Vegetable oil works well, but you can also use canola or peanut oil for a slightly different flavor.
How can I tell if the chicken is done?: Use a meat thermometer; it should read 165°F (75°C) at the thickest part of the meat.

Herb-Infused Buttermilk Fried Chicken Recipe Walkthrough

Start by mixing together your marinade. In a large bowl, combine buttermilk with the chopped thyme and rosemary, along with the garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Give it a good stir to blend everything together nicely.

Submerge the chicken pieces in this fragrant buttermilk mixture. Cover the bowl and let it marinate in the fridge for at least four hours. If you can plan ahead, overnight is even better — the longer, the more flavorful.

When you're ready to cook, set up your dredging station. Mix flour with baking powder, a bit of salt, and pepper in a separate bowl. This will be your coating.

Heat up your oil in a deep fryer or heavy skillet. You're aiming for 350°F (175°C) — hot enough to create that crispy crust but not so hot that it burns before the inside is cooked.

Dredge each piece of chicken in the flour mixture, making sure they're fully coated. Shake off any excess flour and carefully place the chicken into the hot oil. Depending on the size, you'll fry each piece for about 12-15 minutes per side until they're golden brown and cooked through.

Once they're done, let the chicken drain on paper towels to soak up any extra oil. Now they're ready to serve hot!

Why You'll Love This Recipe

Aromatic herbs like thyme and rosemary take the flavor to the next level.
The buttermilk marinade ensures every bite is tender and juicy.
Perfectly crispy coating with just the right amount of spice.
Works great for family dinners, picnics, or any occasion that calls for comfort food.

Ingredients

4 pounds chicken pieces

2 cups buttermilk

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh rosemary leaves, chopped

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon paprika

1 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

2 cups all-purpose flour

1 teaspoon baking powder

Vegetable oil for frying

Step-by-step Instructions

1. In a large bowl, combine buttermilk, thyme, rosemary, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

2. Submerge the chicken pieces in the buttermilk mixture, cover, and marinate in the refrigerator for at least 4 hours or overnight for best results.

3. In a separate bowl, mix together flour, baking powder, salt, and black pepper.

4. Heat vegetable oil in a deep fryer or heavy skillet to 350�F (175�C).

5. Dredge the marinated chicken pieces in the flour mixture, ensuring they are fully coated.

6. Fry the chicken pieces in the hot oil until they are golden brown and fully cooked, about 12-15 minutes per side, depending on thickness.