If you think fried chicken can't get any better, think again! Imagine biting into crispy, golden goodness that's bursting with fresh herb flavors. From the sweet aroma of basil to the zesty kick of cilantro, these five recipes will take your chicken game to a whole new level. Get ready to impress your family and friends with a delicious twist on a classic favorite. Curious about what makes these dishes stand out? Let's investigate!
Basil-Infused Buttermilk Fried Chicken
Basil-Infused Buttermilk Fried Chicken is a delightful twist on the classic fried chicken, combining the savory crunch of a well-seasoned batter with the aromatic flavor of fresh basil. The buttermilk not only tenderizes the chicken but also imparts a creamy tang that complements the herbs beautifully.
This recipe is perfect for a family dinner or a gathering with friends, offering a unique flavor profile that will leave everyone craving more.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 cup buttermilk
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- Vegetable oil, for frying
Instructions:
In a large bowl, combine the buttermilk, chopped basil, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs to the mixture, ensuring they're well-coated, and marinate in the refrigerator for at least 2 hours, or ideally overnight.
When ready to fry, heat vegetable oil in a deep skillet to 350°F (175°C). In a separate bowl, place the flour and season it with a pinch of salt and pepper.
Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge each piece in the seasoned flour, pressing to stick. Fry the chicken in batches, cooking for about 10-12 minutes per side, or until golden brown and cooked through.
Transfer the fried chicken to a wire rack to drain excess oil before serving.
Extra Tips:
To achieve the crispiest fried chicken, make sure the oil is at the correct temperature before adding the chicken; too cool oil will result in greasy chicken.
Additionally, avoid overcrowding the pan, as this can lower the oil temperature. If you're looking for extra flavor, consider adding a pinch of cayenne pepper to the flour for a slight kick.
Finally, let the chicken rest for a few minutes after frying to allow the juices to redistribute, resulting in moist and flavorful meat.
Rosemary Garlic Fried Chicken
Rosemary Garlic Fried Chicken is a delightful twist on the classic fried chicken recipe, infusing the dish with aromatic herbs and robust flavors. The combination of fresh rosemary and garlic not only improves the taste but also creates a fragrant aroma that fills your kitchen.
This dish is perfect for a family dinner, a casual gathering, or even a festive occasion. With its crispy exterior and juicy inside, you'll find that this fried chicken is a crowd-pleaser that brings comfort and satisfaction to the table.
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
- 1 cup buttermilk
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup all-purpose flour
- Vegetable oil (for frying)
Instructions:
In a large bowl, combine the buttermilk, minced garlic, chopped rosemary, salt, black pepper, and paprika to create a marinade.
Add the chicken pieces, making sure they're fully submerged in the marinade, and refrigerate for at least 2 hours, or overnight for best results.
Once marinated, remove the chicken from the buttermilk mixture and let the excess drip off. Dredge each piece in flour, coating evenly.
In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces and fry them for about 8-10 minutes on each side, or until they're golden brown and cooked through.
Use a meat thermometer to verify the internal temperature reaches 165°F. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Extra Tips:
For an extra crispy texture, double-dip the chicken by dipping it back into the buttermilk and then again into the flour before frying.
Additionally, consider using a cast-iron skillet for even heat distribution, which helps achieve a perfectly cooked and crispy crust.
If you prefer a milder flavor, reduce the amount of garlic or rosemary, and feel free to experiment with other herbs such as thyme or oregano.
Serve your Rosemary Garlic Fried Chicken with a side of coleslaw or mashed potatoes for a complete meal that everyone will enjoy!
Cilantro Lime Fried Chicken
Cilantro Lime Fried Chicken is a delicious twist on the classic fried chicken, bringing a zesty and fresh flavor that will boost your meal. The vibrant combination of cilantro and lime not only improves the taste but also adds a beautiful color to the dish. This recipe is perfect for a weekend family dinner or a gathering with friends, and it's sure to impress everyone at the table.
Ingredients:
- 2 pounds of chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- Vegetable oil, for frying
Cooking Instructions:
In a large bowl, combine the buttermilk, lime juice, cilantro, garlic powder, onion powder, paprika, salt, and pepper to create a marinade.
Add the chicken pieces to the marinade, making sure they're well-coated, and let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
When ready to cook, heat vegetable oil in a deep skillet or heavy pot over medium-high heat.
In a separate bowl, add the flour and season with a pinch of salt and pepper.
Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the seasoned flour, making sure they're fully coated.
Fry the chicken in batches for about 10-15 minutes, or until golden brown and cooked through, turning occasionally.
Use a meat thermometer to verify the internal temperature reaches 165°F.
Once cooked, transfer the chicken to a wire rack to drain excess oil.
Extra Tips:
For the best flavor, consider marinating the chicken overnight; this will allow the herbs and lime to penetrate the meat more deeply.
When frying, maintain a consistent oil temperature to achieve a crispy exterior without burning.
If you prefer a lighter version, you can bake the chicken after marinating it—simply preheat your oven to 400°F and bake for about 30-35 minutes, or until fully cooked.
Finally, serving the chicken with a side of lime wedges and extra cilantro can improve the dish even further, providing a fresh kick and a beautiful presentation.
Dill and Lemon Fried Chicken
Dill and Lemon Fried Chicken is a zesty twist on the classic fried chicken recipe, bringing together the bright flavors of fresh dill and tangy lemon to create a truly unforgettable dish. This recipe features juicy chicken pieces that are marinated in a flavorful blend of herbs and spices, then coated and fried to golden perfection. Ideal for a family dinner or a summer gathering, this fried chicken is sure to impress your guests with its delightful taste and aroma.
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges, for serving
To prepare the Dill and Lemon Fried Chicken, start by marinating the chicken in a mixture of buttermilk, fresh dill, and lemon zest. Allow it to marinate for at least 1 hour, preferably overnight in the refrigerator, for maximum flavor.
Once marinated, remove the chicken from the buttermilk, letting excess drip off. In a separate bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge the chicken pieces in the seasoned flour mixture, making sure they're fully coated.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken in batches for about 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
When cooking Dill and Lemon Fried Chicken, verify that your oil is hot enough before adding the chicken, as this will help achieve a crispy, golden crust. Use a thermometer to check the oil temperature for best results.
If you want a lighter version, you can bake the chicken in a preheated oven at 425°F (220°C) for about 35-40 minutes instead of frying. Additionally, serving the fried chicken with lemon wedges amplifies the citrus flavor, making it a revitalizing dish for any occasion.
Enjoy your culinary creation!
Oregano-Spiced Fried Chicken
Oregano-spiced fried chicken is a delightful twist on the classic dish, infusing aromatic herbs into the crispy, golden-brown exterior. The combination of oregano, garlic, and lemon zest creates a flavor profile that boosts the chicken, making it perfect for a casual family dinner or a special gathering. This recipe is easy to follow and yields juicy, flavorful chicken that will leave everyone asking for seconds.
Ingredients:
- 4 chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- Oil for frying
Cooking Instructions:
Begin by marinating the chicken in a mixture of buttermilk, oregano, garlic powder, onion powder, lemon zest, salt, and black pepper for at least 2 hours, or preferably overnight in the refrigerator. This step guarantees that the chicken is flavorful and tender.
Once marinated, remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in flour, making sure to coat it evenly.
Heat oil in a deep skillet over medium-high heat until it reaches around 350°F (175°C). Carefully place the coated chicken pieces in the hot oil and fry them for about 10-15 minutes per side, or until they're golden brown and the internal temperature reaches 165°F (75°C).
Once cooked, transfer the chicken to a wire rack to drain excess oil.
Extra Tips:
For the best results, allow the chicken to marinate for as long as possible; this not only improves the flavor but also helps to keep the meat moist during frying.
When frying, avoid overcrowding the pan, as this can lower the oil temperature and result in soggy chicken. Use a thermometer to confirm the oil is at the right temperature for frying, and consider double-dipping the chicken in buttermilk and flour for an extra crispy coating.
Finally, serve the chicken with a sprinkle of fresh oregano or a squeeze of lemon for an added burst of flavor. Enjoy your delicious oregano-spiced fried chicken!