Herb-And-Spice Southern Fried Chicken Recipe

Name: Herb-And-Spice Southern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 frying chickens, weighing no more than 3 pounds each, cut up for frying; 2 tablespoons chopped garlic (about 8 large cloves); 4 cups buttermilk or plain all natural yogurt, stirred until smooth; 3 cups unbleached all-purpose flour; Lard or peanut oil, for frying; 1/2 teaspoon ground cayenne pepper; 1 teaspoon freshly ground cumin; 1/2 teaspoon ground mace; 1 teaspoon freshly grated nutmeg; 1 teaspoon paprika; 1 teaspoon freshly milled black pepper; 1 teaspoon ground ginger; 2 teaspoons crumbled dried basil; 2 teaspoons bay leaves ground to a powder (use a spice mill or blender); 2 teaspoons crumbled dried oregano; 2 teaspoons crumbled dried sage; 2 teaspoons crumbled dried thyme; 1 teaspoon salt

Servings: persons

2 frying chickens, weighing no more than 3 pounds each, cut up for frying
2 tablespoons chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all natural yogurt, stirred until smooth
3 cups unbleached all-purpose flour
Lard or peanut oil, for frying
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly milled black pepper
1 teaspoon ground ginger
2 teaspoons crumbled dried basil
2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
2 teaspoons crumbled dried oregano
2 teaspoons crumbled dried sage
2 teaspoons crumbled dried thyme
1 teaspoon salt

1
One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
2
Two: If you plan to serve the chicken hot, preheat the oven to 150u00b0F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375u00b0E (hot but not smoking).
3
Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365u00b0F about 15 to 20 minutes, turning the chicken once, if necessary.
4
Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.

2068

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 frying chickens, weighing no more than 3 pounds each, cut up for frying, 2 tablespoons chopped garlic (about 8 large cloves), 4 cups buttermilk or plain all natural yogurt, stirred until smooth, 3 cups unbleached all-purpose flour, and more.

Yes, Herb-And-Spice Southern Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-And-Spice Southern Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions