Description
Experience the comfort of Buttermilk Fried Chicken with Fresh Herbs & Garlic in every delicious bite.
Ingredients
Scale
- 2–3 pounds boneless, skinless chicken breasts or thighs
- 2.5 quarts frying oil (for deep frying)
- 4 cups hot water (for the brine)
- 2 tablespoons kosher salt (for seasoning)
- 2 tablespoons brown sugar (to balance flavors)
- 1 tablespoon whole peppercorns (for aromatic touch)
- 2–4 dried bay leaves (for depth of flavor)
- 8–10 sprigs fresh thyme (optional for herbal essence)
- 1 heaping tablespoon garlic powder
- 1 heaping tablespoon onion powder
- 1 heaping tablespoon smoked paprika
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1–2 teaspoons cayenne pepper (optional for heat)
- 2 cups buttermilk (for coating)
- 1 large egg (for binding)
- 2 cups all-purpose flour (for coating)
- 1 teaspoon baking powder (for lightness)
Instructions
- In a large bowl or resealable bag, whisk together all brine ingredients. Submerge the chicken pieces, cover, and refrigerate for 12-72 hours for maximum flavor and juiciness.
- About 30 minutes before frying, pour frying oil into a large pot and heat it to 300°F. Remove garlic after infusion and increase heat to reach 350°F.
- Combine all poultry spice blend ingredients in a bowl or jar, whisking until well blended.
- Take the chicken out of the brine and pat dry. Mix buttermilk, egg, and 2 tablespoons of the spice blend in one bowl. In another bowl, combine flour, baking powder, and remaining spice blend. Dunk chicken pieces in buttermilk, then coat in flour before shaking off excess.
- Carefully lower breaded chicken into hot oil, maintaining a frying temperature of 325-350°F for 7-8 minutes until golden brown. Ensure internal temperature reaches 165°F for safety.
- Plate the fried chicken, garnishing it with crispy herbs, flaky sea salt, and lemon wedges for added flavor.
Notes
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 130 mg