Buttermilk Fried Chicken

If you’re ready to bring the golden glow of comfort straight to your kitchen, this Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic is bound to become the star of every meal and gathering. Each bite is irresistibly juicy thanks to a tangy buttermilk soak and sizzling fry in aromatic garlic- and herb-infused oil. The aroma alone will have you sneaking crispy bits before it hits the plate. This isn’t just classic fried chicken—it’s a love letter to everything crispy, savory, and bursting with fresh flavor, perfect for both Sunday supper or a celebration feast.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each item here pulls its weight in making your Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic a total showstopper. Simple building blocks, like fresh poultry herbs and a homemade seasoning blend, transform everyday chicken into something extraordinary.

• Chicken (2–3 lbs boneless, skinless breasts or thighs): Opt for medium-sized pieces for best frying results and juicy, tender bites.
• Simple Poultry Brine: A straightforward mix of hot water, kosher salt, brown sugar, peppercorns, bay leaves, and optional thyme amps up juiciness and flavor depth.
• Poultry Spice Blend: Garlic powder, onion powder, smoked paprika, thyme, salt, and cayenne (if you like heat) ensure every bite is seasoned through and through.
• Frying Oil (2.5 quarts): Neutral oils like peanut or canola are perfect—deep enough to let the chicken float and crisp evenly.
• 1 Head Garlic (halved): Tossed in the oil as it heats, it infuses everything with subtle garlicky richness.
• Fresh Poultry Herbs (3/4-ounce pack): Usually a blend of rosemary, sage, and thyme—these herbs perfume both the oil and your entire kitchen.
• Buttermilk (2 cups): The secret to a tangy, tender crust; see below for a quick substitute if needed.
• Large Egg: Helps bind the seasoned coating for even crispier results.
• All-Purpose Flour (2 cups): Creates that classic crunchy coating you crave.
• Baking Powder (1 tsp): Adds extra lift for the lightest, airiest crust.
• Kosher Salt: For seasoning the brine and spice blend—don’t skimp!
• Brown Sugar: Just enough to round out the savory flavors with a hint of sweetness.
• Whole Peppercorns and Bay Leaves: Layer more flavor into the brine, making the chicken especially aromatic.
• Fresh Thyme (optional): If you have it, it adds extra fresh herbal notes.
• Seasoned Dredging Station: Two vessels—one for buttermilk mixture, one for flour blend—so every piece of chicken gets its moment to shine.
• Helpful Equipment: A heavy-bottomed pot or Dutch oven, candy thermometer, spider strainer, and instant-read thermometer make frying both safe and foolproof.

How to Make Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic

Step 1: Brine the Chicken (Optional but Highly Recommended)

To ensure every bite is super juicy and flavorful, start by soaking the chicken in a simple poultry brine. Mix hot water, salt, brown sugar, peppercorns, bay leaves, and thyme until dissolved, then submerge the chicken. Let it chill in the fridge for 12 to 72 hours. If you’re short on time, even a few hours will help, but an overnight rest delivers unbeatable tenderness. Remember to pull the chicken out about an hour before you’re ready to fry—this helps it cook up evenly.

Step 2: Preheat the Garlic- and Herb-Infused Frying Oil

No ordinary oil here! About 30 minutes before frying, add garlic halves and fresh herbs to your oil as it heats in a heavy pot. Start at high heat to infuse those wonderful savory aromas, then remove the aromatics once the oil hits 300 degrees Fahrenheit. Letting the oil come up to 350 degrees before frying transforms each chicken piece into a golden, crispy masterpiece that’s anything but bland.

Step 3: Mix Up Your Poultry Seasoning

While the oil heats, stir together your spice blend: garlic powder, onion powder, smoked paprika, dried thyme, kosher salt, and a touch of cayenne for a little heat if you love it. This homemade mix is key to making Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic pop with flavor. Anything leftover can be jarred and used for the next batch—or to sprinkle over roasted veggies and potatoes.

Step 4: Prep the Chicken for Frying

Pat the chicken as dry as possible—this helps the coating stick beautifully! For the dredging station, whisk buttermilk, egg, and a spoonful of the poultry seasoning in one dish; combine flour, baking powder, and more seasoning in another. Dip each piece in the buttermilk bath, then press firmly into the seasoned flour to build a thick, craggy crust. It’s a fun, hands-on process that ensures every bite is crunchy and flavorful.

Step 5: Fry the Buttermilk Chicken

This is where the magic happens. Working in batches, gently lower chicken into the shimmering oil. Keep the temperature between 325 and 350 degrees—adjust as needed for perfect browning. Fry for 7 to 8 minutes or until each piece is irresistibly golden and a thermometer registers 165 degrees in the center. Drain the chicken on a rack or paper towels, and get ready for the oohs and aahs at the table.

Step 6: Serve and Enjoy!

No one can resist a fresh batch of Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic served straight from the oil. Pile it high on a platter, sprinkle on flaky sea salt, and scatter with crispy fried herbs and spent garlic. Squeeze a bit of lemon over each piece, and watch crispy dreams come true.

How to Serve Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic

Garnishes

Don’t let those crispy garlic cloves and fried herbs go to waste! Scatter them right over the chicken alongside lots of flaky sea salt and bright lemon wedges. These little details elevate each bite, and the spent aromatics are so snackable, you might find them disappearing before your guests sit down.

Side Dishes

This chicken is a star, but it loves good company. Serve with classic sides like creamy coleslaw, buttery mashed potatoes, cornbread, or a simple green salad tossed with a zippy vinaigrette. For a fresh kick, pile on pickled vegetables or bread and butter pickles—you’ll love the interplay of crunchy, tangy, and savory on your plate.

Creative Ways to Present

Go beyond the platter! Tuck crispy pieces of Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic into buttery biscuits for epic sandwiches, or slice atop waffles for a brunch twist. Try a picnic pack with crisp veggies and dipping sauces, or serve in bite-size pieces with toothpicks for a party. Flexibility is half the fun!

Make Ahead and Storage

Storing Leftovers

Leftover Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic keeps surprisingly well! Store cooled pieces in an airtight container in the refrigerator for up to three days. The crust will soften a touch, but with the right reheating methods, you can restore almost all that irresistible crunch.

Freezing

If you want to stockpile chicken for future cravings, let the fried chicken cool completely, lay pieces in a single layer on a tray and freeze until firm. Then, pack into airtight containers or freezer bags for up to two months. Just remember to reheat straight from frozen for best texture!

Reheating

For crispy perfection, lay the chicken out on a baking sheet and bake in a preheated 425-degree oven for 3-4 minutes per side—just until hot and toasty. Air fryer fans: heat at 375 degrees for 2 minutes on each side. Either way, your Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic will taste almost fresh from the fryer.

FAQs

Can I use bone-in, skin-on chicken?

Absolutely! Just remember that bone-in, skin-on pieces will take a little longer to fry, and you’ll want to adjust the oil temperature to 300-325 degrees F. Always use an instant-read thermometer to double-check that the thickest part hits 165 degrees for food safety and juiciness.

What if I don’t have buttermilk?

No worries at all! Simply mix 2 tablespoons of lemon juice or white vinegar into just under 2 cups of milk, give it a stir, and let it sit for a minute or two. This quick DIY buttermilk works in a pinch and gives the chicken that classic tang.

What’s the best oil for deep frying chicken?

Pick a neutral, high-heat oil like peanut, canola, or vegetable oil. These options won’t overpower the delicate flavors from the herbs and garlic, and they’re stable at frying temperatures—making sure your Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic cooks up golden, not greasy.

Can I skip the brining step?

While you can technically skip brining if you’re in a hurry, we highly recommend it for the juiciest, most flavorful chicken possible. Even a short 2 to 3 hour brine gives fabulous results. If you’re planning ahead, set aside time for an overnight soak—you won’t regret it!

How do I keep the crust from falling off?

Patting the chicken dry after brining is essential. Press the coating on firmly when dredging, and avoid overcrowding the pan during frying. Assign each step its own dish and keep one hand for wet and one for dry to limit clumpy bits. The crisp, spiced crust of your Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic will cling tightly every time.

Final Thoughts

There’s just something magical about sharing a platter overflowing with Favorite Buttermilk Fried Chicken with Fresh Herbs & Garlic. Whether it’s your first time frying at home or you’re already a pro, this recipe delivers the perfect balance of crispy, juicy, and boldly flavorful chicken—ready for your next gathering, picnic, or cozy night in. Give it a go and let this become your new family favorite!

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