If you're looking to elevate your fried chicken game, this Herb-Infused Crispy Fried Chicken is the way to go. Infused with fresh herbs and encased in a perfectly crispy coating, it's a dish that impresses at any gathering. Let's dive into this flavor-packed recipe!
Chicken – Opt for a mix of bone-in pieces for variety and flavor. The bones help keep the meat juicy during frying. Buttermilk – This acts as a tenderizing marinade, creating a juicy interior. Parsley, rosemary, and thyme – These fresh herbs infuse the chicken with a fragrant, earthy flavor. Flour – Forms the crispy coating we all crave. Garlic powder and onion powder – Add a savory depth. Smoked paprika – Brings a hint of smokiness. Cayenne pepper – Provides a subtle kick, adjustable to taste. Vegetable oil – Essential for frying, choose a high smoke point oil like canola or sunflower.
This herb-infused crispy fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, or a fresh green salad. Add a wedge of lemon for a touch of brightness that complements the herbs perfectly.
Start by marinating the chicken. In your largest mixing bowl, combine buttermilk with the chopped parsley, rosemary, and thyme. Add the chicken pieces, turning them to coat fully. Cover the bowl and place it in the fridge. Let it marinate for at least four hours, though overnight is better for deeper flavor.
When you're ready to cook, prepare the coating. Mix together flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and a good pinch of salt and pepper in a shallow dish. This is going to be the magic dust that makes your chicken irresistibly crispy.
Heat vegetable oil in a large deep skillet over medium-high heat. You want enough oil to come halfway up the sides of the chicken pieces. The oil is ready when a small piece of bread dropped in sizzles and turns golden brown in about a minute.
Take each piece of chicken out of the marinade, letting the excess drip off, and dredge it in the flour mixture. Press the flour onto the chicken to ensure it adheres well. This is what gives you that satisfying crunch.
Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy chicken. Cook each piece for about 12-15 minutes per side, until golden brown and cooked through. To check doneness, use a meat thermometer; you're aiming for an internal temperature of 165°F (74°C).
Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain. This prevents the bottom from getting soggy while resting.
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