Crispy Herb-Infused Fried Chicken Delight
Savor the flavors of this beautifully crafted Crispy Herb-Infused Fried Chicken, a beloved recipe adapted from the March 2014 issue of Food and Wine magazine. This version is designed to serve 10 with a hearty batch of 20 chicken pieces, making it perfect for family gatherings or parties. With a brine infused with aromatic herbs like rosemary, thyme, and sage, and a crispy double dredge for that signature crunch, every bite offers a tantalizing combination of juicy chicken and rich flavor. Lightly seasoned with a touch of garlic and onion, this fried chicken will surely elevate your meal to new heights. Serve it hot, garnished with crispy herbs and lemon wedges for a delightful finish.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Kosher salt
1/4 cup (plus 2 tablespoons for seasoning)
Fresh ground pepper
1/4 cup
Extra virgin olive oil
1/4 cup
Rosemary, minced
1 1/2 tablespoons (plus 4 medium sprigs for frying)
Thyme, minced
1 1/2 tablespoons (plus 4 fresh sprigs for frying)
Sage, minced
1 1/2 tablespoons (plus 4 sprigs for frying)
Bay leaves, minced
5 (plus 5 whole leaves for frying)
Garlic cloves, minced
3 (plus 1 head broken into cloves for frying)
Whole chickens
2 (cleaned and patted dry)
Buttermilk
1 quart
Hot sauce (Tabasco)
1 tablespoon
Sugar
1 teaspoon
Grapeseed oil or vegetable oil
for frying
All-purpose flour
2 cups
Rice flour
1/2 cup
Garlic powder
1/4 cup
Onion powder
1/4 cup
Flaky sea salt
for sprinkling
Lemon wedges
for serving
Instructions
1
Preheat the oven to 200°F (95°C). In a mixing bowl, combine 3 tablespoons of kosher salt, 2 tablespoons of fresh ground pepper, and olive oil. Add the minced rosemary, thyme, sage, bay leaves, and garlic, stirring until well combined.
2
Generously rub this mixture all over the two whole chickens, ensuring even coverage. Place the seasoned chickens in a roasting pan and roast in the oven for about 2 hours and 30 minutes, or until the inner thigh registers 150°F (65°C) when measured with an instant-read thermometer.
3
Once cooked, remove the chickens from the oven and let them cool for 15 minutes. Carefully cut each chicken into 10 pieces: 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters.
4
In a large bowl, whisk together the buttermilk, hot sauce, and sugar. Add the chicken pieces to the buttermilk mixture, coating them well. Cover and refrigerate for 1 hour to allow the flavors to meld.
5
In a large saucepan, heat 2 inches of grapeseed oil over medium-high heat until it reaches 375°F (190°C). Add the reserved rosemary, thyme, and sage sprigs, the 5 whole bay leaves, and the head of garlic. Fry until the herbs are crispy and the garlic turns golden brown. Remove the herbs and garlic, placing them on a paper towel-lined plate to drain.
6
In a separate large bowl, whisk together the all-purpose flour, rice flour, garlic powder, onion powder, the remaining 3 tablespoons of kosher salt, and the remaining 2 tablespoons of pepper.
7
Remove half of the marinated chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, gently patting to help the flour adhere.
8
Fry the chicken in the hot oil, turning occasionally for even browning. Cook the breast pieces for about 6 minutes and the wings, thighs, and drumsticks for approximately 8 minutes, until cooked through and golden brown (an internal temperature of 160°F or 71°C).
9
Transfer the fried chicken to a paper towel-lined baking sheet to drain excess oil. Allow the frying oil to return to 375°F before frying the remaining chicken pieces. Once all pieces are fried, arrange the chicken on a serving platter, garnishing with the crispy garlic and herbs. Finally, sprinkle with flaky sea salt and serve hot with lemon wedges on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this fried chicken recipe?
The recipe is called Crispy Herb-Infused Fried Chicken Delight.
What was the inspiration for this recipe?
This recipe was adapted from the March 2014 issue of Food and Wine magazine.
How many people does this recipe serve?
The recipe is designed to serve 10 people.
How many pieces of chicken are prepared in total?
The recipe makes a hearty batch of 20 chicken pieces.
What herbs are used to infuse the brine and rub?
The infusion uses rosemary, thyme, sage, and bay leaves.
At what temperature should the oven be preheated?
The oven should be preheated to 200 degrees Fahrenheit (95 degrees Celsius).
What is the initial roasting time for the whole chickens?
The chickens are roasted for approximately 2 hours and 30 minutes.
What internal temperature should the chicken reach during roasting?
The inner thigh should register 150 degrees Fahrenheit (65 degrees Celsius).
How long should the chicken cool before being cut?
The chicken should cool for 15 minutes after being removed from the oven.
How many pieces is each whole chicken cut into?
Each chicken is cut into 10 pieces: 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters across the two birds.
What ingredients are used in the buttermilk marinade?
The marinade consists of buttermilk, hot sauce (Tabasco), and sugar.
How long should the chicken pieces marinate in the refrigerator?
The chicken should marinate for 1 hour to allow the flavors to meld.
What type of oil is recommended for frying the chicken?
Grapeseed oil or vegetable oil is recommended for frying.
What depth and temperature should the frying oil reach?
The oil should be 2 inches deep and reach a temperature of 375 degrees Fahrenheit (190 degrees Celsius).
What are the first items fried in the oil to add flavor?
Rosemary sprigs, thyme sprigs, sage sprigs, whole bay leaves, and a head of garlic cloves are fried first.
What two types of flour are used in the coating?
All-purpose flour and rice flour are used together in the dredge.
What seasonings are added to the flour mixture?
Garlic powder, onion powder, kosher salt, and fresh ground pepper are added to the flour.
How do you properly dredge the chicken pieces?
Allow excess buttermilk to drip off, then dredge in seasoned flour and gently pat it to adhere.
How long should the chicken breast pieces fry?
The breast pieces should fry for about 6 minutes.
How long should the wings, thighs, and drumsticks fry?
The wings, thighs, and drumsticks should fry for approximately 8 minutes.
What is the final target internal temperature for the fried chicken?
The internal temperature should reach 160 degrees Fahrenheit (71 degrees Celsius).
Where should the chicken be placed immediately after frying?
Transfer the chicken to a paper towel-lined baking sheet to drain excess oil.
What must you do before frying the second batch of chicken?
Allow the frying oil to return to 375 degrees Fahrenheit before adding more pieces.
How is the final dish garnished for presentation?
Garnish the platter with the crispy fried garlic and herbs.
What finishing touch is added to the chicken before serving?
A sprinkle of flaky sea salt is added for extra flavor and texture.
What is served on the side of the chicken?
Lemon wedges are served on the side for a delightful finish.
What is the purpose of using rice flour in the recipe?
Rice flour is used to provide a signature crispy and light crunch.
Is the chicken seasoned with salt before roasting?
Yes, the herb rub includes 3 tablespoons of kosher salt.
How much garlic powder and onion powder is used in the dredge?
The recipe calls for 1/4 cup each of garlic powder and onion powder.
Can this chicken be served hot?
Yes, the recipe specifically recommends serving the chicken hot for the best flavor experience.