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Buttermilk Herb Fried Chicken

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This buttermilk herb fried chicken is extra crispy, juicy, and packed with fresh herb flavor thanks to a tangy buttermilk marinade and a double-dredged crust. It’s a foolproof, crowd-pleasing comfort food perfect for family dinners, picnics, or any occasion.

Ingredients

Scale
  • 2–3 lbs (about 8–12 pieces) bone-in, skin-on chicken (legs, thighs, breasts, or drumsticks)
  • 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or white vinegar, rested 5 min)
  • 2 large eggs
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh chives (optional)
  • 1 tbsp chopped fresh dill (optional)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp salt, divided
  • 1 1/2 tsp black pepper, divided
  • 2 tsp paprika (smoked or sweet)
  • 1/2 tsp cayenne pepper (optional, more to taste)
  • 1 tsp onion powder
  • Vegetable oil for frying (about 4 cups; peanut or canola oil recommended)

Instructions

  1. Pat chicken pieces dry with paper towels.
  2. In a large bowl, whisk together buttermilk, eggs, parsley, thyme, chives, dill, garlic, 1 tsp salt, and 1 tsp pepper.
  3. Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 2 hours or overnight. Turn chicken halfway through if possible.
  4. In a shallow dish, combine flour, cornstarch, 1 tsp salt, 1/2 tsp pepper, paprika, cayenne, and onion powder. Mix well.
  5. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. For extra crunch, dip back into marinade and dredge again.
  6. Place coated chicken on a wire rack and let rest for 10-15 minutes.
  7. Pour about 1 1/2 inches of oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C).
  8. Fry chicken in batches, skin side down, without crowding the pan. Fry 6-8 minutes per side (12-16 minutes total), turning once, until golden brown and internal temperature reaches 165°F (74°C).
  9. Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crispy.
  10. Let rest 5-10 minutes before serving. Enjoy hot!

Notes

For gluten-free, use a 1:1 gluten-free flour blend and check cornstarch. Marinate chicken overnight for best flavor and tenderness. Double-dip in flour for extra crunch. Fry in batches and keep oil at 350°F for best results. Leftovers reheat best in the oven or air fryer. Herbs can be swapped for what’s on hand; dried herbs work at half the amount. For a lighter version, bake on a rack at 425°F for 35-45 minutes, turning halfway.

Nutrition

Keywords: fried chicken, buttermilk fried chicken, crispy chicken, herb fried chicken, southern fried chicken, skillet fried chicken, comfort food, easy dinner, family recipe, picnic chicken

Find it online: https://hungermind.com/buttermilk-herb-fried-chicken-recipe-easy-extra-crispy-dinner/