Buttermilk Herb Fried Chicken
Crispy, golden, and bursting with herby flavor, Buttermilk Herb Fried Chicken is the ultimate comfort food with a gourmet twist. This recipe starts with a deeply flavorful buttermilk marinade infused with fresh parsley, thyme, garlic, and a kick of paprika and cayenne, ensuring every bite is moist and tender. A perfectly balanced coating of flour, cornstarch, and baking powder creates a light yet satisfyingly crunchy crust that clings beautifully to the chicken. Fried to perfection in bubbling hot oil, this dish comes together with ease, making it a show-stopping star for family dinners or casual gatherings. Serve this irresistible fried chicken with classic sides like coleslaw or mashed potatoes for a meal that will have everyone coming back for seconds. Perfectly seasoned, herbaceous, and downright delicious, this recipe turns ordinary fried chicken into a culinary masterpiece.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (thighs, drumsticks, or wings)
- 2 cups buttermilk
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 0.5 teaspoons cayenne pepper
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk, chopped parsley, thyme, minced garlic, paprika, and cayenne pepper.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
In another large bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and baking powder.
Remove the chicken pieces from the buttermilk marinade, allowing the excess liquid to drip off.
Dredge each piece of chicken in the flour mixture, pressing firmly to coat each piece evenly. Place the dredged chicken on a wire rack and let it sit for 10-15 minutes to allow the coating to adhere.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature during frying.
Working in batches, carefully lower a few pieces of chicken into the hot oil. Fry for 10-12 minutes for drumsticks and thighs, or 6-8 minutes for wings, turning occasionally until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove the fried chicken using a slotted spoon and place it on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle with a pinch of salt while still hot.
Repeat the frying process with the remaining chicken pieces.
Serve the buttermilk herb fried chicken warm with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
11367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1073.4 g | 1376% | |
| Saturated Fat | 175.4 g | 877% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.2 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 745 mg | 57% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2979 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
