Spicy Buttermilk Herb Fried Chicken

🕒 Prep: 4 hours
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Craving something that packs a punch? This Spicy Buttermilk Herb Fried Chicken combines a tangy marinade with a fiery kick and the fragrant touch of fresh herbs. It's perfect for when you're in the mood for a little culinary adventure.

Ingredients for Spicy Buttermilk Herb Fried Chicken

Buttermilk is the star of the marinade, tenderizing the chicken and infusing it with a tangy flavor. Salt and black pepper are your basic seasoning staples, while smoked paprika adds a subtle smokiness. Cayenne pepper gives the chicken its heat, so adjust to your liking. Dried oregano, garlic powder, and onion powder round out the marinade with earthy and savory notes. The flour and cornstarch in the coating create a crispy crust. Vegetable oil is perfect for frying due to its high smoke point. Finally, fresh thyme leaves and chopped rosemary add a fragrant finish to your dish.

Tips & Tricks

  • Use a thermometer to check oil temperature — it ensures the chicken cooks evenly without getting greasy.
  • Double-dip the chicken for an extra crispy coating. After the first dredge, dip it back into the marinade and coat it again with flour.
  • Let the chicken rest on a wire rack after frying to keep it crispy.

Serving Suggestions

This fried chicken pairs perfectly with a cool, crisp coleslaw to balance the spice. For a complete meal, serve alongside mashed potatoes or cornbread. A cold beer or a tangy lemonade makes for a refreshing drink to accompany your meal.

Frequently Asked Questions

Can I use boneless chicken for this recipe?
Absolutely! Just adjust the frying time accordingly, as boneless pieces will cook faster.
How can I make it less spicy?
Reduce the cayenne pepper to your preferred heat level or leave it out altogether for a milder version.
Can I bake this instead of frying?
Yes, bake at 400°F for about 25-30 minutes, flipping halfway through. It won't be as crispy but still delicious.

Spicy Buttermilk Herb Fried Chicken Recipe Walkthrough

Start by preparing your marinade in a large bowl. Mix together the buttermilk, salt, black pepper, smoked paprika, cayenne pepper, oregano, garlic powder, and onion powder. Make sure the mixture is well-blended. Add your chicken pieces to the bowl, turning them to ensure each piece is fully coated in the marinade. Cover the bowl and let it chill in the fridge for at least 4 hours, or even better, overnight. This allows the flavors to really penetrate the chicken.

When you're ready to fry, take a separate bowl and mix the flour and cornstarch together. This will give your chicken that extra crispy coating. Heat the vegetable oil in a deep frying pan over medium-high heat. You're aiming for the oil to reach 350°F, so use a thermometer if you have one.

Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, making sure it's completely covered. Carefully place the chicken into the hot oil, frying in batches so you don't overcrowd the pan. Each piece should take about 8-10 minutes per side, turning golden brown and cooking through. Once done, take the chicken out and drain it on paper towels. Sprinkle with fresh thyme leaves and chopped rosemary before serving for that fresh, herby touch.

Why You'll Love This Recipe

  • A flavorful twist on classic fried chicken that adds heat and herbs.
  • Simple yet bold ingredients you probably already have on hand.
  • Great make-ahead option — marinate in advance for maximum flavor.

Ingredients

4 lbs chicken pieces
2 cups buttermilk
2 tsp salt
1 tsp black pepper
1 tbsp smoked paprika
1 tbsp cayenne pepper
2 tbsp dried oregano
2 tbsp garlic powder
1 tbsp onion powder
2 cups all-purpose flour
1 cup cornstarch
1 cup vegetable oil for frying
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped

Step-by-step Instructions

1. Combine buttermilk, salt, black pepper, smoked paprika, cayenne pepper, oregano, garlic powder, and onion powder in a large bowl.
2. Add chicken pieces to the buttermilk mixture, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. In a separate bowl, mix flour and cornstarch.
4. Heat oil in a deep frying pan over medium-high heat until it reaches 350°F.
5. Remove chicken from marinade, letting excess drip off, and dredge each piece in the flour mixture, ensuring a complete coating.
6. Carefully place chicken pieces into the hot oil, frying in batches to avoid overcrowding, until golden brown and cooked through, about 8-10 minutes per side.
7. Remove chicken from oil and drain on paper towels. Sprinkle with fresh thyme leaves and chopped rosemary before serving.

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