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Crispy Buttermilk Fried Chicken Recipe 5 Easy Steps for Herb-Infused Crunch

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A nostalgic and easy-to-make crispy buttermilk fried chicken infused with fresh herbs, delivering a perfect balance of juicy tenderness and herbaceous crunch.

Ingredients

Scale
  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil or peanut oil (about 4 cups) for deep frying

Instructions

  1. Marinate the Chicken: In a large mixing bowl, whisk together buttermilk, salt, pepper, smoked paprika, minced garlic, chopped parsley, and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Prepare the Herb-Infused Coating: In another large bowl, combine flour, cornstarch, garlic powder, onion powder, oregano, basil, cayenne pepper, salt, and black pepper. Mix thoroughly.
  3. Heat the Oil: Pour vegetable or peanut oil into your skillet or Dutch oven, about 2 to 3 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C).
  4. Coat the Chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the herb-flour mixture, pressing gently to create an even crust. Place coated pieces on a wire rack and let rest for 10 minutes.
  5. Fry the Chicken: Carefully add chicken pieces to hot oil in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet. Let rest for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F to ensure crispy, non-greasy chicken. Let coated chicken rest before frying to help crust stick. Drain fried chicken on a wire rack to keep crispiness. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use almond or oat milk with lemon juice as buttermilk substitute.

Nutrition

Keywords: fried chicken, buttermilk fried chicken, crispy chicken, herb-infused chicken, comfort food, easy fried chicken, family dinner

Find it online: https://blixfood.com/crispy-buttermilk-fried-chicken-recipe-5-easy-steps-for-herb-infused-crunch/