If you’re craving something crispy, spicy, and incredibly satisfying, this Herb-Infused Spicy Fried Chicken recipe might just be your new favorite. Infused with a blend of aromatic herbs and a kick of heat, it’s perfect for a comforting dinner or a special occasion.
The backbone of this recipe is the chicken pieces, which absorb the flavors beautifully. The secret to their tenderness is a buttermilk marinade, which not only softens the meat but also adds a subtle tang. The flour creates that essential crispy coating, while paprika and cayenne pepper deliver a robust, spicy kick. Garlic powder and onion powder enhance the savory notes. The dried herbs, thyme and oregano, infuse the chicken with earthy, aromatic flavors. Finally, a touch of salt and black pepper brings everything together, while vegetable oil provides the frying medium for that golden-brown finish.
This spicy fried chicken pairs perfectly with creamy coleslaw or buttery mashed potatoes. For a refreshing contrast, serve with a crisp green salad or pickled vegetables. If you want to keep it classic, a side of cornbread never fails.
Start by getting your chicken pieces marinating in buttermilk. This should be done at least 2 hours before you plan to cook, but if you can let them soak overnight, you’ll be rewarded with extra tender chicken. While the chicken is marinating, mix together your flour, paprika, cayenne, garlic and onion powders, thyme, oregano, salt, and pepper in a large bowl — this is your flavorful coating.
Once the marinating is done, heat your vegetable oil in a large skillet or deep fryer to 350°F (175°C). Be patient and let the oil reach the right temperature for that perfect crunch. Remove the chicken from the buttermilk, allowing any excess to drip back into the marinating bowl. Coat each piece thoroughly in the flour mixture. The key here is to ensure every nook and cranny is covered for maximum crispiness.
Carefully lower the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry them for about 15-18 minutes, turning occasionally, until they’re a stunning golden brown and cooked through. Once done, let them drain on paper towels to get rid of any excess oil. Serve them hot, and you’ll appreciate the best texture and flavor.
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