Rosemary and Thyme Crusted Fried Chicken

Ingredients:

For the Chicken:

• 8 pieces of chicken (thighs, drumsticks, breasts, etc.)
• 2 cups buttermilk
• Salt and pepper, to taste

For the Herb Crust:

• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 eggs, beaten

For Frying:

• Vegetable oil for frying

Instructions:

1. Marinate the Chicken:
   • Rinse the chicken pieces and pat them dry with paper towels. Season the chicken with salt and pepper.
   • Place the chicken in a large bowl and pour the buttermilk over it, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to marinate.
2. Prepare the Herb Crust:
   • In a shallow dish or bowl, combine the all-purpose flour, breadcrumbs, chopped rosemary, chopped thyme, garlic powder, onion powder, paprika, salt, and pepper. Mix well to evenly distribute the herbs and seasonings.
3. Set up the Breading Station:
   • In a separate shallow dish, place the beaten eggs.
4. Coat the Chicken:
   • Remove the chicken from the buttermilk marinade, allowing any excess to drip off.
   • Dredge each piece of chicken in the rosemary and thyme crumb mixture, pressing gently to coat the chicken evenly. Ensure the herbs adhere to the chicken.
5. Rest the Chicken:
   • Let the coated chicken pieces sit for about 15-20 minutes at room temperature to allow the coating to set.
6. Heat the Oil:
   • In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces to 350°F (175°C) over medium-high heat.
7. Fry the Chicken:
   • Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Fry the chicken in batches if necessary.
8. Drain and Serve:
   • Once cooked, transfer the rosemary and thyme crusted fried chicken to a wire rack or paper towels to drain excess oil.
9. Serve Warm:
   • Rosemary and thyme crusted fried chicken is best served hot, offering a fragrant herb-infused flavor. Serve it with your preferred sides such as mashed potatoes, coleslaw, or a fresh salad.

This rosemary and thyme crusted fried chicken recipe incorporates aromatic herbs, providing a delicious twist to traditional fried chicken. Adjust the seasoning and herb quantities according to your taste preferences for a delightful dish.