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Herb-Marinated Fried Chicken

Source of Recipe


Southern Lady magazine



List of Ingredients



• 2 cups buttermilk
  
• 2 tablespoons chopped fresh rosemary, divided
  
• 2 tablespoons chopped fresh thyme, divided
  
• 1 tablespoon minced garlic
  
• 1 tablespoon salt, divided
  
• 1½ teaspoons ground black pepper, divided
  
• 1 teaspoon hot pepper sauce
  
• 1 (4-pound) whole frying chicken, cut into 8 pieces
  
• Vegetable oil for frying
  
• 1½ cups all-purpose flour
  
• 2 large eggs, lightly beaten
  
• 2 tablespoons water
  
• 2½ cups panko (Japanese bread crumbs)
  






Instructions



1. In a medium bowl, combine buttermilk, 1 tablespoon rosemary, 1 tablespoon thyme, garlic, 1 teaspoon salt, ½ teaspoon pepper, and hot pepper sauce.
   
   
2. Place chicken in a large resealable plastic bag; pour buttermilk mixture over chicken. Seal bag, and refrigerate for 12 to 24 hours, turning occasionally. Remove chicken from marinade, discarding marinade.
   
   
3. In a large skillet, heat ½ inch vegetable oil to 350° F over medium heat. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Place a wire rack on top of rimmed baking sheet.
   
   
4. In a shallow dish, combine flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. In a separate shallow dish, combine eggs and water; beat with a fork until well combined. In another shallow dish, combine bread crumbs, remaining 1 tablespoon rosemary, and 1 tablespoon thyme. Coat chicken with flour, shaking off excess. Dip floured chicken in egg mixture, allowing excess to drain. Coat chicken in bread crumb mixture.
   
   
5. Fry chicken, in batches, for 1 to 2 minutes on each side until lightly browned. Place chicken on a wire rack. Bake for 35 to 45 minutes or until a meat thermometer inserted into center of chicken breasts registers 175° F, and juices run clear. Drain on paper towels.
   
   
   Makes 4 servings