• Servings 8
  • Prep 8 hour marinade min
  • Cook 30 min
  • Cuisine
  • Skill Level

Buttermilk Herb Fried Chicken


  • 2 cups buttermilk
  • 6 garlic cloves, smashed
  • 1 large onion, thinly sliced
  • 1 cup assorted chopped fresh herbs, such as thyme and parsley
  • 3 tsp paprika
  • 2 tsp cayenne pepper
  • 1 4 1/2 lb fryer chicken, cut into 8 pieces
  • 3 cups vegetable shortening or oil
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • kosher salt and black pepper to taste
  • Whisk first 6 ingredients in a large bowl. Add the chicken, cover and refrigerate for at least 8 hours.
  • Melt vegetable shortening in a large cast iron skillet.
  • Using a frying thermometer  heat shortening to 325 degrees.
  • Mix, flour, garlic powder, onion powder, and cayenne in a large brown paper bag and mix well to combine evenly.
  • Drain chicken leaving some of the herbs still clinging.
  • Season the chicken all over with salt and pepper.
  • Working in 2 batches add the chicken to the bag, roll the top over to seal and shake well to coat the chicken. Let the chicken stand for 1 minute, then shake again.
  • Fry the chicken in skillet until golden brown and cooked through, about 10-15 minutes per side. By covering the pan the chicken will cook faster.

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