Buttermilk-Fried Chicken with Rosemary and Thyme

Juicy chicken thighs coated in a herbed buttermilk batter, fried until golden and crisp.

Cuisine: American

Category: Chicken

Prep: 30 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1.5 lbs Chicken thighs
• 1 cup Buttermilk
• 1 cup All-purpose flour
• 1 tsp Garlic powder
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1.5 tsp Salt
• 1 tsp Black pepper
• 1/2 inch Vegetable oil

Instructions

1. Step 1: In a large bowl, whisk together the buttermilk, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary.
2. Step 2: Add the chicken thighs to the buttermilk mixture, turning to coat. Cover and refrigerate for at least 2 hours or up to overnight.
3. Step 3: In a shallow dish, combine the all-purpose flour, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp dried thyme, and 1 tsp dried rosemary.
4. Step 4: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
5. Step 5: Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Carefully add the chicken in a single layer without crowding. Fry for 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F.
6. Step 6: Transfer to a wire rack set over a baking sheet and let rest for 5 minutes before serving.