Serves 8
75 min
Herb-and-Spice Southern Fried Chicken
Recipe GLPR51f1619f32a9c8
Tender, crispy fried chicken marinated in garlicky buttermilk and coated with a fragrant blend of warming spices and dried herbs. This classic Southern dish features deep-fried chicken pieces with a rich golden-brown crust and juicy, flavorful meat inside.
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Ingredients
2 frying chickens (about 3 pounds each), cut into pieces for frying
2 tablespoons chopped fresh garlic
4 cups buttermilk
3 cups all-purpose flour
Lard or peanut oil for frying
1/2 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons dried basil
2 teaspoons ground bay leaves
2 teaspoons dried oregano
2 teaspoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
Directions
Rinse the chicken pieces under cold water and pat them dry thoroughly with paper towels. Place the dried chicken in a large glass or stainless steel bowl. Stir the chopped garlic into the buttermilk, then pour the mixture over the chicken pieces, turning them to ensure they are fully coated and submerged. Cover and refrigerate for at least 30 minutes or up to 1 hour.
While the chicken marinates, combine the cayenne pepper, cumin, mace, nutmeg, paprika, black pepper, ginger, basil, ground bay leaves, oregano, sage, thyme, and salt in a small bowl. Stir until the spices and herbs are evenly distributed. Place the flour in a large paper bag or plastic storage bag and sprinkle the spice-herb mixture over the flour. Seal the bag and shake vigorously until the seasoning is completely combined throughout the flour.
If serving the chicken hot, preheat your oven to 150°F. Place a wire cooling rack on a large rimmed baking sheet and set aside. Fill a Dutch oven or heavy-bottomed pot with lard or peanut oil so that it comes halfway up the sides. Heat the oil over medium-high heat until it reaches 375°F (use a deep-frying thermometer to monitor the temperature). The oil should shimmer but not smoke.
Working one piece at a time and starting with the dark meat, lift a chicken piece from the buttermilk marinade, allowing excess liquid to drip back into the bowl. Place the piece into the bag with the seasoned flour, seal the bag, and shake to coat thoroughly. Remove the chicken from the bag, shake off any excess flour, and carefully place it into the hot oil. Work in batches, adding enough pieces to fill the cooking vessel without overcrowding.
Maintain the oil temperature at approximately 365°F and fry the chicken for 15 to 20 minutes, turning the pieces once or twice if needed, until the exterior is a deep golden brown and the internal temperature of the thickest part reaches 165°F. Use tongs to remove each piece as it finishes cooking, allowing it to drain briefly, then transfer to the wire rack set on the baking sheet.
If you are serving the chicken hot, place the finished pieces in the preheated 150°F oven to keep them warm while you fry the remaining batch. Once all chicken is cooked, serve immediately while still crispy.
