Buttermilk Herb Fried Chicken Recipes

11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY

11 Herbs And Spices Fried Chicken Recipe by Tasty image

Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper

Provided by Ellie Holland

Categories Dinner

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 ¾ cups buttermilk
2 eggs
8 chicken drumsticks
8 ½ cups vegetable oil
2 cups flour
2 teaspoons salt
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
½ tablespoon black pepper
1 tablespoon mustard powder
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon powdered ginger
1 tablespoon white pepper

Steps:

Beat the eggs into the buttermilk.
Add the chicken pieces to the buttermilk mixture and chill for an hour.
In a large mixing bowl, mix the flour with all the herbs and spices.
Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
Transfer to a paper towel-lined plate.
Enjoy!

TYLER FLORENCE'S FRIED CHICKEN

Tyler Florence's Fried Chicken image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 3h

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 3-to 4-pound chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
4 cups buttermilk
2 tablespoons hot chili sauce, such as Sriracha
Peanut oil, for frying
1/2 head garlic, smashed, husk still attached
1/4 bunch fresh sage
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
Lemon wedges, for serving

Steps:

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.

BUTTERMILK HERB FRIED CHICKEN

Buttermilk Herb Fried Chicken image

Another recipe found in my Land O Lakes Cookbook. The tang of buttermilk and the flavor of herbs blend together for a well-seasoned fried chicken.

Provided by diner524

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup flour, all-purpose
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme leave
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 (20 ounce) package boneless skinless chicken breast halves
1/3 cup buttermilk
1/3 cup butter

Steps:

Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
TIP: Reduce heat if chicken browns too quickly.

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