Southern Herb-Infused Crispy Fried Chicken

🕒 Prep: 4 hours
🔥 Cook: 40 min
🍽 Serves: 6
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Southern Herb-Infused Crispy Fried Chicken is a comforting classic with a twist. The secret lies in the herb-infused marinade and the perfect spice blend that makes each bite unforgettable. Perfect for family dinners, this recipe brings the taste of the South right to your kitchen.

Ingredients for Southern Herb-Infused Crispy Fried Chicken

The magic starts with chicken pieces (legs and thighs work best for juiciness and flavor). We soak them in a mix of buttermilk and hot sauce, which tenderizes the meat and infuses it with subtle heat. The coating, a blend of all-purpose flour, garlic powder, onion powder, smoked paprika, thyme, oregano, and cayenne pepper, creates a crispy, flavorful crust. Finally, vegetable oil ensures an even, golden fry.

Tips & Tricks

  • Use a wire rack instead of paper towels for draining to keep the chicken crispy.
  • If you're short on time, a two-hour marinade will still yield great results.
  • Adjust the cayenne pepper to your spice preference; start small and add more if you like it hot.

Serving Suggestions

This fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, or a fresh garden salad. For a Southern feast, serve it with cornbread and sweet tea. And don’t forget a side of honey or hot sauce for dipping!

Frequently Asked Questions

Can I use skinless chicken?
Yes, you can use skinless chicken, but the skin adds extra crispiness and flavor.
What's the best oil for frying?
Vegetable oil is recommended due to its high smoke point and neutral flavor.

Southern Herb-Infused Crispy Fried Chicken Recipe Walkthrough

Start by marinating the chicken. In a large bowl, mix together the buttermilk and hot sauce. Add the chicken pieces, making sure they're fully submerged. Cover the bowl and pop it in the fridge for at least four hours. If you can wait, overnight is even better for letting those flavors really sink in.

Next, prepare your coating mix. In another bowl, combine the flour with the garlic powder, onion powder, smoked paprika, thyme, oregano, cayenne pepper, a bit of salt, and a sprinkle of pepper. This is where the magic happens, so make sure everything is well mixed.

Now, let's get frying. Pour the vegetable oil into a large deep skillet or Dutch oven. Heat it over medium-high heat until the oil reaches about 350°F. You can use a thermometer to be precise or drop a small pinch of the flour mixture in—if it sizzles, you're good to go.

Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in your seasoned flour mixture. Make sure every nook and cranny is covered—that's the secret to that delicious crispy crust.

Carefully place the chicken pieces into the hot oil, frying in batches if needed. Cook for about 10-12 minutes on each side. You're looking for a beautiful golden brown color and an internal temperature of 165°F. Once done, let the chicken drain on a wire rack or paper towels to keep it crispy.

Why You'll Love This Recipe

  • Bold, herb-infused flavor with every bite.
  • Perfectly crispy texture thanks to a well-balanced flour coating.
  • Easy-to-follow steps that yield restaurant-quality results.
  • Customizable spice level to suit your preference.

Ingredients

4 lbs of chicken pieces (legs and thighs recommended)
2 cups all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tbsp dried thyme
1 tbsp dried oregano
1 tsp cayenne pepper
Salt and pepper to taste
2 cups buttermilk
1 tbsp hot sauce
2 cups vegetable oil for frying

Step-by-step Instructions

1. Marinate chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Prepare the coating: In another bowl, mix flour, garlic powder, onion powder, smoked paprika, thyme, oregano, cayenne pepper, salt, and pepper.
3. Heat oil: Pour vegetable oil into a large deep skillet or Dutch oven, and heat over medium-high heat until it reaches 350°F.
4. Coat the chicken: Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.
5. Fry the chicken: Carefully place chicken pieces into the hot oil, frying in batches if necessary. Cook for 10-12 minutes per side, or until golden brown and cooked through.
6. Drain and serve: Remove chicken from oil and let drain on a wire rack or paper towels. Serve hot.

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