Onion Garlic and Herb Marinated Fried Chicken


1 frying chicken (2 breasts, 2 leg's, 2 wings, 2 thighs)
2 medium onions, chopped
5 cloves garlic
1-2 tbs Tabasco
3 tbs white vinegar
kosher salt and black pepper to taste
1 tbs fresh rosemary, minced
2 cups flour
1/2 cup buttermilk
oil for deep frying
This is a wonderful spin on classic fried chicken. The chicken is marinated overnight in a buttermilk, onion and garlic puree, then coated with a herb infused flour.

  • Wash ┬áchicken and pat dry.
  • Add the onion and garlic to a food processor and process until completely pureed.
  • Add chicken to a large bowl and add the buttermilk, onion puree, vinegar, Tabasco, salt and pepper.
  • Cover, refrigerate and marinate overnight, turning 3-4 times to make sure chicken is evenly coated.
  • Mean while season the flour with salt, pepper and the minced rosemary and combine well.
  • Remove the chicken from the marinade and using paper towels remove any excess marinade from the chicken.
  • Add the chicken to the flour mixture, one piece at a time and coat completely with flour, shaking off any excess.
  • Place the chicken on a platter, cover and let sit for at least 1 hour before frying.
  • Fill a deep fryer or large sauce pan 1/3 full of oil and heat to 360 degrees.
  • Once the oil is to temperature fry the chicken in batches until golden and cooked through. About 12-15 minutes for the larger pieces.
  • Drain chicken on paper towels and serve.




12 min


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