Fried Chicken With Herbs
Juicy, herb-infused fried chicken with crispy coating, perfect for comfort meals or gatherings, offering a flavorful blend of garlic, basil, marjoram, and paprika.
Ingredients
- 2 skinless chicken breast halves (about 1/2 lb. each) ⓘ
- 2 skinless chicken thighs (about 6 oz. each) ⓘ
- 2 skinless chicken drumsticks (about 1/4 lb. each)
- 2 chicken wings ⓘ
- 1 1/2 cups buttermilk ⓘ
- 2 eggs ⓘ
- 3/4 cup all-purpose flour ⓘ
- 3/4 cup fine dried bread crumbs ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tablespoon finely chopped fresh basil ⓘ
- 1 tablespoon finely chopped fresh marjoram ⓘ
- 1 teaspoon paprika ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Place the chicken pieces in a bowl with 1 cup of buttermilk. Cover and refrigerate for at least 1 hour or up to 18 hours.
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine flour, bread crumbs, minced garlic, chopped basil, chopped marjoram, paprika, and salt.
- In a separate bowl, beat the eggs.
- Remove chicken from the buttermilk, allowing excess to drip off.
- Dip each piece into the beaten eggs, then dredge in the flour mixture, ensuring an even coating.
- Arrange coated chicken on a baking sheet lined with parchment paper or a lightly greased rack.
- Bake in the preheated oven until golden brown and cooked through, about 35-45 minutes, depending on piece size.
Tips & Substitutions
For extra flavor, consider marinating the chicken in buttermilk for the longer end of the time range. If you don't have fresh herbs, dried herbs can be used; just reduce the quantity by about one-third. For a spicier kick, add cayenne pepper to the flour mixture. Pair with sides like coleslaw or cornbread for a complete meal.
Serving Suggestions
Serve the fried chicken with a side of mashed potatoes or a fresh garden salad for a well-rounded meal. It pairs beautifully with coleslaw or baked beans, making it perfect for a picnic. For an inspired twist, consider serving it alongside dishes like Hot Baked Chicken Salad for a delightful flavor combination.
Storage & Reheating
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, ensuring the coating remains crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Chicken With Herbs contains roughly 1738 calories, with 43g protein, 180g carbohydrates, and 106g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (169% of the Daily Value), and calcium (140% of the Daily Value). Note that it is relatively high in sodium, at 1310mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken pieces if you prefer. Just note that the cooking time may vary slightly, as skin-on pieces can take a bit longer to cook through. Ensure the internal temperature reaches 165°F (74°C) for safety.
What can I substitute for buttermilk?
If you don't have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give you a similar tangy flavor that works well in the marinade.
Can I make this recipe gluten-free?
Absolutely! To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs. These alternatives will allow you to enjoy this delicious fried chicken without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).