Here's nana's 1 secret to perfectly crispy fried chicken

This Herb-Infused Buttermilk Fried Chicken is a delightful twist on a classic family favorite. Inspired by Nana's traditional recipe, this version adds the aromatic flavors of fresh herbs like rosemary and thyme, creating a dish that's both comforting and sophisticated. Perfect for a family dinner or a gathering with friends, this fried chicken is sure to become a beloved staple in your home.

This fried chicken pairs wonderfully with classic sides like creamy mashed potatoes, coleslaw, or a fresh garden salad. For a more Southern-inspired meal, consider serving it with cornbread and collard greens. A side of honey butter biscuits would also complement the savory flavors beautifully.

Nana's secret? The buttermilk! This humble ingredient works magic, tenderizing the chicken to juicy perfection while infusing each bite with a subtle tanginess that balances the savory crunch of the herb-seasoned crust. Marinating the chicken in buttermilk not only enhances its flavor but also ensures that every piece stays moist and succulent, even after frying. It's this simple, time-honored technique that transforms a good fried chicken into an unforgettable one. With the fragrant herbs woven through the crispy coating and the richness of the buttermilk bringing it all together, this dish is more than just comfort food—it's a tribute to tradition with a fresh, flavorful twist.

Servings: 4-6 servings

4-6 chicken pieces (thighs, drumsticks, or breasts)
2 cups buttermilk
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
Vegetable oil, for frying

In a large bowl, combine the buttermilk with the chopped rosemary and thyme.

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

In another bowl, mix the flour with paprika, garlic powder, cayenne pepper, salt, black pepper, and dried oregano.

Remove the chicken from the buttermilk, allowing any excess to drip off.

Dredge each piece of chicken in the seasoned flour until well coated.

Heat vegetable oil in a large skillet to 350°F.

Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan.

Fry the chicken for about 8-10 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F.

Remove the chicken from the oil and drain on a wire rack.

Serve hot and enjoy your crispy, herb-infused delight.

For a milder flavor, reduce the amount of cayenne pepper or omit it entirely. You can also experiment with different herbs like sage or basil for a unique twist. If you have picky eaters, consider using boneless chicken tenders for easier eating. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.