Herb-Infused Spicy Fried Chicken

Why This Herb-Infused Spicy Fried Chicken Works

During the buttermilk soak, the chicken slowly drinks in some of the liquid. The slight tang and acidity in the buttermilk start to loosen up the meat fibers, so the chicken stays moist and tender even after sitting in hot oil. At the same time, the outside of the chicken gets a little sticky from the buttermilk, which gives the seasoned flour something to cling to.

Once the chicken goes into the flour mixture, that sticky surface grabs a thick, even coat. The paprika, cayenne, garlic, onion, thyme, and oregano spread all through that flour, so the seasoning sits in the crust instead of sliding off. In the hot oil, the flour coating quickly dries out and hardens into a crisp shell while the inside steams. As the chicken finishes frying, the crust stays crunchy and holds in the juices, so the meat stays soft and the outside stays spicy and crisp instead of greasy.

Mistakes To Avoid

Starting the chicken in oil that is too hot makes the crust brown very fast while the inside stays raw and bloody near the bone. The cook may pull it out when it looks done, but the meat will still be undercooked and unsafe, and the coating can taste burnt and bitter on the outside.

Crowding the pan with too many pieces at once drops the oil temperature and keeps it from bouncing back. Instead of a crisp shell, the coating softens, soaks up oil, and turns greasy and heavy, while the chicken steams and can end up pale and soggy.

Skipping the long buttermilk soak leaves the meat tougher and less juicy. The coating also doesn’t cling as well, so parts of the crust can slide off in the oil, leaving bare, dry patches on the chicken.

Letting the chicken go straight from the buttermilk into the flour while still dripping wet makes thick, gummy spots in the crust. Those clumps don’t fry evenly, so some areas turn hard and doughy while other parts of the coating stay thin and fragile.