Herbed Buttermilk Fried Chicken with Crisp Coating

Name: Herbed Buttermilk Fried Chicken with Crisp Coating
Prep time: 140 min
Cook time: 15 min
Total time: 155 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs, skin-on and bone-in chicken thighs; 2 cups buttermilk; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tbsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 1/4 cup cornstarch; 2 cups, for frying vegetable oil

Crispy fried chicken pieces marinated in buttermilk and herbs, with a golden, flavorful coating.

Cuisine: American

Category: Chicken

Prep: 140 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

2 lbs, skin-on and bone-in chicken thighs
2 cups buttermilk
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp salt
1 tsp black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 cups, for frying vegetable oil

Instructions

Step 1: Whisk 2 cups buttermilk, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tbsp salt, and 1 tsp black pepper in a large bowl. Add 2 lbs chicken thighs, ensuring full submersion. Refrigerate 2 hours minimum.
Step 2: Mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, and 1 tsp black pepper in a shallow dish.
Step 3: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in flour mixture, pressing to adhere.
Step 4: Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry chicken in batches 12-15 minutes per side until golden and internal temperature reaches 165°F (74°C), turning occasionally.
Step 5: Transfer to wire rack on baking sheet; drain 5 minutes before serving.