A legendary Southern-style fried chicken, perfected with a blend of homegrown herbs and spices, a rich buttermilk marinade, and a crispy cornmeal coating.
Author:Don Nicholas
Prep Time:2 hours 15 minutes
Cook Time:20 minutes
Total Time:2 hours 35 minutes
Yield:4-6 servings 1x
Category:Entrees
Ingredients
Scale
4 lbs chicken pieces (legs, thighs, wings)
2 cups buttermilk
2 cups all-purpose flour
1 cup cornmeal
Salt and pepper to taste
Vegetable oil for frying
Herb and Spice Blend:
2 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoon dried rosemary
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
Instructions
In a large bowl, marinate the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
In a separate bowl, combine the flour, cornmeal, salt, pepper, and the herb and spice blend.
Heat vegetable oil in a cast-iron skillet or deep fryer to 350°F (175°C).
Dredge the marinated chicken pieces in the seasoned flour mixture, ensuring they are well-coated.
Carefully place the coated chicken pieces in the hot oil, frying until golden brown and crispy, about 15-20 minutes depending on the size of the pieces.
Remove the chicken and place on a wire rack to drain excess oil.
Serve hot with your favorite sides and enjoy the Southern magic!
