Crispy Buttermilk-Herb Fried Chicken

Name: Crispy Buttermilk-Herb Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Southern
Ingredients: 2 pieces Skinless chicken breast halves; 2 pieces Chicken wings; 2 pieces Skinless chicken drumsticks; 2 pieces Skinless chicken thighs; 1½ cup Buttermilk; ¾ cup All-purpose flour; ¾ cup Fine dried bread crumbs; 2 large Eggs; 1 tbsp Dry basil; 1 tsp Fresh thyme; 1 tsp Paprika; 3 tsp Chilly powder; 2 clove Minced garlic cloves; 1 tsp Salt; ½ tsp Freshly ground black pepper; 2 tbsp Chopped fresh flat-leaf parsley; 2 cup Canola oil for frying

Recipe GLPR74fb80fae3b3d2

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Southern

Main Course

60 min

1342 cal

Servings: 4

Stovetop

SNAP eligible

Golden, crispy fried chicken marinated in buttermilk and seasoned with aromatic herbs and spices. The buttermilk keeps the meat tender while the seasoned flour coating delivers a satisfying crunch. Perfect for a Southern-style meal.

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Ingredients

2 pieces Skinless chicken breast halves

2 pieces Chicken wings

2 pieces Skinless chicken drumsticks

2 pieces Skinless chicken thighs

1½ cup Buttermilk

¾ cup All-purpose flour

¾ cup Fine dried bread crumbs

2 large Eggs

1 tbsp Dry basil

1 tsp Fresh thyme

1 tsp Paprika

3 tsp Chilly powder

2 clove Minced garlic cloves

1 tsp Salt

½ tsp Freshly ground black pepper

2 tbsp Chopped fresh flat-leaf parsley

2 cup Canola oil for frying

Directions

Pat the chicken pieces dry with paper towels. In a large bowl, combine the buttermilk with the minced garlic. Add all chicken pieces and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the buttermilk to tenderize the meat.
In a shallow bowl, whisk together the all-purpose flour, bread crumbs, dry basil, fresh thyme, paprika, chili powder, salt, and freshly ground black pepper.
In another shallow bowl, lightly beat the eggs.
Heat the canola oil in a large, heavy-bottomed skillet or Dutch oven to 350°F. Use a thermometer to ensure the oil reaches the correct temperature for even cooking.
Working with one piece at a time, remove a chicken piece from the buttermilk mixture, allowing excess to drip off. Dip it into the beaten egg, then dredge thoroughly in the seasoned flour and bread crumb mixture, pressing gently so the coating adheres. Place on a plate and repeat with remaining chicken pieces.
Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 12–15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of each piece.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Sprinkle with fresh chopped parsley while still warm.
Serve the crispy fried chicken hot as a main course for lunch or dinner.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight fried chicken that relies entirely on grocery-chain staples available at any Charlotte store—no special trips needed. The ingredient list is straightforward and cheap: mixed chicken parts, buttermilk, pantry basics, and fresh herbs that are standard anywhere. Budget 90 minutes total (30 for marinating, 10 for breading, 25 for frying, plus setup and resting), not the stated 60, since buttermilk marinades need actual time to work and the breading step takes longer than most home cooks anticipate. It reheats reasonably well and feeds four generously, making it honest family food, though it demands your attention at the stove during the fry window and won't improve sitting around. The mixed cuts cook at different rates, which is manageable if you watch the internal temperature, but adds a small layer of fuss.