This 11 Herb and Spice Fried Chicken is perfect for your Sunday lunch or for that matter, any day of the week. So flavorful, crispy yet so tender, is the perfect description for this chicken.
I have other fried chicken recipes on my blog; oven fried chicken, southern fried chicken are a couple that come to mind. Fried Chicken was always a favorite growing up. My Mom would make pot roast or fried chicken almost every Sunday. I mean, let’s face it, fried chicken just says Sunday lunch with your family. I have a few more fried chicken recipes on my blog. Here’s the link for my Oven Fried Chicken and my Southern Fried Chicken. They are both absolutely delicious! https://the2spoons.com/oven-fried-chicken/ and https://the2spoons.com/essential-southern-fried-chicken/.
The Ultimate! 11 Herb and Spice Fried Chicken
I made mashed potatoes and cream gravy to go with the chicken. Don’t you have to? It’s kind of a must in a southern home. I also made homemade creamed corn! Yum, so delicious. Fresh corn cut off the cob; then the cob is scraped down to release all of that sweet milk, it’s fried a little in butter, heavy cream is added and all this lusciousness is cooked until the corn is tender and the cream is cooked down!
The Ultimate! 11 Herb and Spice Fried Chicken
I made deviled eggs too to go with my Southern meal. I used Chef Jessee Houston’s recipe for deviled eggs (minus the caviar and fried shallots) that is on the menu at the restaurant Fine & Dandy in Jackson, Mississippi. I’ll add the recipe to the blog later, but until then here is the link from Garden & Gun: https://gardenandgun.com/recipe/jesse-houstons-fine-deviled-eggs.
Hope you enjoy this recipe and have Sunday dinner with your family. If you don’t do that already, start a tradition. This is one of my favorite traditions started by my parents and it continues to this day in my home. It may be a couple of tables full of folks or it may just be my husband and I, but we always have Sunday lunch or dinner and it is always a little bit more special than other meals. Enjoy!
11 Herb and Spice Fried Chicken
Ingredients
For the Herbs and Spices
- 1 tsp salt
- 1/2 tbsp thyme, dried
- 1/2 tbsp basil, dried
- 1/3 tbsp oregano, dried
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tbsp dried mustard
- 4 tbsp paprika
- 2 tbsp garlic salt
- 1 tbsp ground ginger
- 3 tbsp white pepper
For the Coating
- 1 tbsp seasoning mix or more to taste
- 2 cups flour
For the Fried Chicken
- 6-8 pieces of chicken
- some of the seasoning mix for dry bringing the chicken
- 3-4 cups buttermilk
- the 2 cups coating mixture
- Peanut oil, canola oil or other neutral oil for frying
Instructions
For the Herb and Spice
- Combine all the ingredients and store in an air tight container for later use.
For the Coating
- Combine the 1 tbsp seasoning mix with 2 cups of flour.
For the Fried Chicken
- Sprinkle the chicken pieces with a light coating of the seasoning mix. Cover with plastic wrap and place in the refrigerator for at least 2 hours up to overnight. When ready to cook, remove the chicken from the refrigerator. Pour the buttermilk into a container large enough to cover the chicken. Add the chicken pieces to the buttermilk and let it sit on the counter to come to room temperature.
- Meanwhile place the coating mixture either in a paper sack for shaking or in a large bowl for coating the chicken.
- In a large cast iron skillet or Dutch oven heat your oil to about 335 to 350. Remove pieces from the buttermilk, place in the flour to coat shaking off the excess. Place the chicken skin side down in the heated oil in batches or as much as your pan will hold in a single layer. Brown on the first side about 10 minutes or so then turn. When you turn, place a lid on the skillet, reduce the heat a little and cook for about 15 minutes. After about 15 minutes, remove the lid, turn the chicken over, increase the heat to medium high and continue to cook without a lid until the internal temperature reaches 165. Drain on a rack fitted over a sheet pan and repeat until all your pieces have cooked. Keep in a warm oven until ready to serve.
