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Herb-Infused Fried Chicken (Crispy, Aromatic & Flavor-Packed)

Herb-Infused Fried Chicken (Crispy, Aromatic & Flavor-Packed)
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This Herb-Infused Fried Chicken is a fresh and flavorful twist on the classic. Instead of relying only on spices, this recipe uses real garden herbs like rosemary, thyme, and parsley in both the marinade and the coating. The result is crispy, golden fried chicken with deep herbal aroma and a refined taste that feels special yet comforting.

Ingredients

Scale

For the Marinade

  • 2 pounds chicken pieces

  • 1½ cups buttermilk

  • 2 tablespoons fresh rosemary, finely chopped

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons fresh parsley, finely chopped

  • 4 garlic cloves, minced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

For the Coating

  • 2 cups all-purpose flour

  • 2 tablespoons dried Italian herb blend

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried rosemary, crushed

  • 1 teaspoon dried thyme

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  • Wash and dry all fresh herbs thoroughly. Finely chop the rosemary and parsley. Remove thyme leaves from the stems.

  • In a large bowl, whisk together the buttermilk, fresh rosemary, thyme, parsley, garlic, salt, and black pepper until well combined.

  • Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.

  • In a wide shallow dish, combine flour, Italian herb blend, garlic powder, onion powder, salt, black pepper, crushed dried rosemary, and dried thyme. Mix well.

  • Heat vegetable oil to 350°F (175°C) in a deep skillet or Dutch oven, using enough oil to reach 2–3 inches deep.

  • Remove chicken from the marinade one piece at a time, allowing excess buttermilk to drip off while keeping the surface slightly moist.

  • Dredge each piece thoroughly in the seasoned flour, pressing firmly so the coating adheres well.

  • Place the breaded chicken on a wire rack and let rest for 15 minutes to help the coating set.

  • Fry chicken in batches, avoiding overcrowding. Cook for 18–22 minutes, turning every 5–6 minutes, until golden brown and crispy.

  • Maintain oil temperature between 325–350°F (165–175°C) throughout frying.

  • Check doneness with a thermometer: 165°F (74°C) for white meat, 175°F (80°C) for dark meat.

  • Transfer to a wire rack to drain. Garnish with fresh parsley or thyme and serve hot.

Notes

  • Crush dried rosemary before adding it to the flour to avoid large, sharp pieces.

  • Resting the breaded chicken is essential for a coating that stays crisp.

  • Do not stack fried chicken after cooking—steam will soften the crust.

  • Use a thermometer to ensure juicy, perfectly cooked chicken.

  • Flavor boost: Add lemon zest to the flour for a bright herbal note.

Find it online: https://tastyquickly.com/herb-infused-fried-chicken-crispy-aromatic-flavor-packed/