Crusty Herb Fried Chicken Baked
Get ready to experience the ultimate combination of crispy coating and juicy, tender chicken with this Crusty Herb Fried Chicken Baked recipe. Perfectly seasoned with a blend of garlic, paprika, thyme, and rosemary, the chicken thighs are marinated in buttermilk for maximum flavor and juiciness. Double-dredged in a flour-cornstarch mixture and egg wash, each piece boasts a thick, golden crust that crisps up beautifully during a quick fry and finishes to perfection in the oven. The result? A lighter take on fried chicken without sacrificing the crunchy texture or savory flavor. Serve this irresistible dish hot, optionally garnished with fresh parsley, for a family dinner or a crowd-pleasing gathering. Enjoy the perfect balance of crispy, herbaceous, and tender goodness in every bite!
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Ingredients
- 8 pieces Chicken thighs, bone-in and skin-on
- 2 cups Buttermilk
- 2 teaspoons Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Milk
- 1 cup Oil (for frying)
- 2 tablespoons Fresh parsley (optional for garnish)
Directions
Step 1
In a large bowl, combine the buttermilk, garlic powder, paprika, dried thyme, and dried rosemary. Add the chicken thighs, ensuring they are fully submerged in the mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
Step 2
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with oil.
Step 3
In a shallow dish, mix the flour, cornstarch, salt, and black pepper. In another bowl, whisk the eggs and milk together to create an egg wash.
Step 4
Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and finally coat it again in the flour mixture. Ensure an even, thick crust on each piece.
Step 5
In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken pieces for 2–3 minutes on each side until the coating turns golden and crispy (they will not be fully cooked at this stage). Transfer the fried chicken to the prepared baking sheet.
Step 6
Bake the chicken in the preheated oven for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The crust should be golden brown and crunchy.
Step 7
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
| Serving size | (2475.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6511.6 |
| Total Fat 454.2g | 0% |
| Saturated Fat 99.2g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 1564.7mg | 0% |
| Sodium 5244.8mg | 0% |
| Total Carbohydrate 281.7g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 31.3g | |
| Protein 325.7g | 0% |
| Vitamin D 389.4IU | 0% |
| Calcium 980.5mg | 0% |
| Iron 26.6mg | 0% |
| Potassium 4315.7mg | 0% |
Source of Calories