Buttermilk Herb Fried Chicken

Buttermilk Herb Fried Chicken
Coating Ingredients:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Chicken Ingredients:
1/3 cup buttermilk*
1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
1/3 cup vegetable oil

Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
Heat oil in 12-inch skillet; add chicken, skin-side down. Cook over medium-high heat, turning occasionally, until golden brown and fork tender (35 to 45 minutes). (Reduce heat if chicken browns too quickly).

Makes 6 servings.

*Substitute 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.

In search of the perfect fried chicken

Compliments of Epicurious recipe site.

Yield: Makes 1 serving (yes. one serving...)
Active Time: 20 min
Total Time: 1 hr


1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones


Put oven rack in middle position and preheat to 450°F.
Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).