Craving the ultimate comfort food that'll make your taste buds dance and your family beg for seconds? Get ready to discover the most mouth-watering Skillet Herb Fried Chicken that will transform your ordinary dinner into a crispy, golden culinary masterpiece! This isn't just another chicken recipe – it's a flavor explosion that combines tender, juicy meat with a perfectly seasoned, crunchy exterior that'll have everyone at the table fighting for the last piece.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken pieces (legs or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Place chicken pieces in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 2 hours or overnight to tenderize the meat and enhance flavor.
- In a shallow dish, mix all-purpose flour, paprika, dried oregano, salt, and black pepper until well combined. Create a seasoned coating mixture for the chicken.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring complete and even coating.
- Heat vegetable oil in a large cast-iron skillet over medium-high heat until it reaches approximately 350°F (175°C). The oil should be deep enough to come halfway up the chicken pieces.
- Carefully place coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 12-15 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Use tongs to remove chicken and place on a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5-10 minutes to allow juices to redistribute.
- Serve hot, garnished with fresh herbs like parsley or thyme if desired. Pair with your favorite sides such as coleslaw, mashed potatoes, or green salad.
Tips
- Marinating Magic: The buttermilk soak is your secret weapon. Let the chicken marinate for at least 2 hours (or overnight) to ensure maximum tenderness and flavor infusion.
- Oil Temperature is Crucial: Use a cooking thermometer to maintain the oil at 350°F (175°C). Too low, and your chicken will be greasy; too high, and you'll burn the outside before cooking the inside.
- Don't Crowd the Skillet: Fry chicken pieces in batches to maintain oil temperature and ensure even cooking. Overcrowding will drop the oil temperature and result in soggy chicken.
- Check for Doneness: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C). This guarantees both safety and perfect cooking.
- Resting is Key: Allow the fried chicken to rest for 5-10 minutes after cooking. This helps redistribute the juices, keeping the meat moist and preventing dry chicken.
- Drain Excess Oil: Use a wire rack or paper towel-lined plate to drain excess oil, maintaining that perfect crispy texture without greasiness. Pro Tip: For extra crunch, you can double-dredge the chicken by dipping it back into the buttermilk and flour mixture a second time before frying!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 145mg
