Herb-Marinated Fried Chicken

Makes 4 servings


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

1. In a medium bowl, combine buttermilk, 1 tablespoon rosemary, 1 tablespoon thyme, garlic, 1 teaspoon salt, 1/2 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, pour vegetable oil to a depth of 1/2 inch; heat to 350° over medium heat. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Place a cooling rack on top of rimmed baking sheet.
4. In a shallow dish, combine flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper.
5. In a separate shallow dish, combine eggs and 2 tablespoons water; beat with fork until well combined.
6. In another shallow dish, combine panko, 1 tablespoon thyme, and 1 tablespoon rosemary. Dredge chicken in flour, shaking off excess. Dip floured chicken in egg mixture, allowing excess to drip off. Dredge chicken in panko mixture. Fry chicken in hot oil, in batches, for 1 to 2 minutes per side, or until lightly browned. Place chicken on cooling rack. Bake for 35 to 45 minutes, or until a meat thermometer inserted into center of chicken breasts reaches 175° and juices run clear. Drain on paper towels.





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