Buttermilk fried chicken with garlic and herbs
by: Lina

Buttermilk fried chicken with garlic and herbs

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When I was a kid, my grandmother used to fry chicken on Sundays and the whole house turned into a warm, golden cloud of garlic and herbs — the kind of smell that made you drop everything and hover in the kitchen. I still remember the thrill of peeking under the paper towel to find perfectly craggy crusts and steam puffing off the meat as she handed me a drumstick. This buttermilk fried chicken recipe channels that same comfort, but with a few modern tricks I stole from kitchens I’ve worked in: a tangy buttermilk soak, a crisping duo of flour and cornstarch, and a hit of fresh garlic and herbs. It’s crunchy, juicy, and makes the house smell like Sunday all week long.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes (plus 8 hours marinating)
  • Cook Time: 25 minutes
  • Total Time: 8 hours 40 minutes (including marinate)

Why This Recipe is Awesome

This version gives you the classic crunchy, craggy crust and a super-tender interior thanks to a long buttermilk soak. The garlic and fresh herbs brighten the savory richness, and the little pop of cornstarch in the breading makes the crust sing. It’s homey, impressive, and — dare I say — so reliable even a busy weeknight can handle it. Plus, who doesn’t love that satisfying crackle when you bite into golden skin?

Ingredients

For the Main Dish:

  • 3 pounds bone-in, skin-on chicken (thighs and drumsticks work best)
  • 2 cups buttermilk
  • 2 cloves garlic, finely minced (or 1 tsp garlic powder if in a hurry)
  • 1 tbsp hot sauce (optional — I use Frank’s)
  • 2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • 1 tbsp fresh parsley, chopped
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika (smoked or sweet)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Vegetable oil or canola oil for frying (enough for a 3–4 inch deep fry, about 1.5–2 quarts)

For the Sauce / Garnish (optional):

  • 4 tbsp butter, melted and mixed with 1 tbsp chopped parsley and juice of 1/2 lemon (optional finishing butter)
  • Lemon wedges and extra chopped parsley for serving

How I Make It

Step 1:

In a large bowl, whisk together 2 cups buttermilk, minced garlic, 1 tbsp hot sauce (if using), 1 tsp black pepper, 1 tsp salt, and the chopped herbs. Pat the chicken dry with paper towels, then place it into the buttermilk mixture, submerging pieces so they soak up the tangy liquid. I always cover and refrigerate for at least 4 hours, but overnight (about 8 hours) gives the juiciest results. You’ll smell that garlicky, herby tang as soon as you open the fridge — irresistible.

Step 2:

When you’re ready to fry, set up a dredging station: in a shallow dish, whisk together 2 cups flour, 1/2 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and the remaining 1 tsp salt and 1 tsp pepper. Remove the chicken from the buttermilk, letting excess drip back in (don’t wipe it off). Dredge each piece in the flour mix, pressing so the coating clings — that’s the trick for those craggy edges we love.

Step 3:

Heat a deep, heavy skillet or Dutch oven with about 1.5–2 quarts oil to 350°F (use a thermometer). Add the chicken skin-side down in batches so the pan doesn’t overcrowd — the oil should sizzle and whisper, not scream. Fry for about 7–9 minutes per side for thighs and drumsticks, turning once or twice so the crust browns evenly. You’ll see a deep golden color and hear a satisfying crackle as the crust firms up.

Step 4:

Use a thermometer to check the thickest part of the meat: pull the chicken when it reaches 165°F

Step 5:

Brush the hot chicken lightly with the optional lemon-herb butter for glossy, savory finish and sprinkle with fresh parsley. Serve with lemon wedges. Watch everyone dive in — the crust shatters, the meat stays tender, and the garlic-herb aroma fills the room.

Pro Tips

  • Marinate longer for more flavor: I often do the soak overnight (about 8 hours) — it makes the meat noticeably more tender.
  • Keep the oil between 325–350°F for best results; too hot burns the outside before the inside cooks, too cool makes the crust greasy.
  • Use a wire rack to rest the chicken so the crust stays crisp on all sides; paper towels trap steam and soften the crust.
  • Want extra crunch? Double-dip: a quick dunk back into the buttermilk and another roll in the flour mix gives a thicker, crazier crust.

Common Mistakes to Avoid

  • Skipping preheating: Classic rookie move. It changes texture and bake time.
  • Overmixing: Leads to dense or chewy results. Mix until just combined.
  • Guessing cook time: Always use visual cues or a timer, not just vibes.
  • Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

  • If you don’t have buttermilk, stir 2 cups milk with 2 tbsp lemon juice or vinegar and let sit 5 minutes — tangy but slightly lighter texture.
  • For gluten-free, swap the flour for a 1:1 gluten-free flour blend and keep the cornstarch; the crust still crisps nicely.
  • Dairy-free option: use unsweetened soy or oat milk plus 2 tbsp vinegar for the soak; texture changes slightly but still tender.
  • Want a vegetarian twist? Try the same method with thick, pressed tofu or cauliflower florets (shorten fry time and watch closely).

Variations & Tips

  • Spicy: add 1–2 tsp cayenne to the flour mix and extra hot sauce to the buttermilk.
  • Kid-friendly: skip the hot sauce and keep paprika mild; serve with honey mustard for dipping.
  • Oven finish: start in a hot skillet for 3 minutes per side, then finish at 400°F for 12–15 minutes for slightly lighter oil use.
  • Herb-forward: mix chopped rosemary and sage with the flour for an earthy twist.
  • Buttermilk-brine with lemon zest for a citrusy pop that brightens the fried richness.
  • Sweet-savory glaze: brush with a maple-chili glaze for a delicious contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours ahead. After frying, keep pieces on a wire rack in a warm oven (200°F) for up to 30 minutes before serving. For longer storage, refrigerate cooled chicken up to 3 days; reheat at 375°F for 10–12 minutes to revive crispness.
Can I double the recipe?
Sure thing. Use a larger pot or fry in batches so you don’t overcrowd the oil. Keep the oil temperature consistent between batches — wait a minute for it to come back up to 350°F before adding more chicken.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
How do I know it’s done?
Look for a deep golden-brown crust, a clear chicken juice if you pierce the thickest part, and an internal temperature of 165°F. The skin should be crisp and the meat tender and steaming.
What if I don’t have ingredient X?
No problem — swap herbs for dried ones (use 1/3 the amount), replace cornstarch with potato starch if needed, or use garlic powder if fresh garlic isn’t on hand.

How I Like to Serve It

I serve this with buttery mashed potatoes, quick-pickled slaw, and cold lemonade for a perfect summer picnic vibe. For cozy nights, pair with creamy mac and cheese and a crisp green salad. It also travels well to potlucks — keep a warming tray set to 200°F and let guests help themselves.

Notes

  • Store leftovers in an airtight container up to 3 days; reheat at 375°F for 10–12 minutes to crisp the crust.
  • Safe cooking temp for chicken: 165°F. Use a probe thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This chicken rewards patience with buttery, garlicky goodness and a crunch that makes the whole house smile.


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