11 Herbs And Spices Fried Chicken Recipe By Tasty

Steps:

• 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.
• Two: If you plan to serve the chicken hot, preheat the oven to 150°F. 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 375°E (hot but not smoking).
• 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 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
• 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.

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!