Spring Fried Chicken with Lemon-Herb Buttermilk

Short Description

Spring Fried Chicken with Lemon-Herb Buttermilk is a vibrant and flavorful dish that captures the essence of the season. Marinated in a refreshing blend of lemon, herbs, and buttermilk, the chicken becomes tender and juicy on the inside with a perfectly crispy coating. This recipe delivers a delightful balance of zesty, savory, and aromatic notes, making it an excellent choice for any occasion.

Why You’ll Love This Recipe

• Infused with fresh, seasonal flavors of lemon and herbs
• Buttermilk marinade ensures tender, juicy chicken
• Crispy, golden crust with a hint of spice
• Great for picnics, dinners, or special gatherings
• Simple ingredients and straightforward steps
• Customizable to suit different tastes and dietary needs
• Can be made ahead for convenience
• Pairs well with a variety of side dishes
• Offers a fresh twist on classic fried chicken
• Satisfies both casual and gourmet palates

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken pieces (such as drumsticks, thighs, or breasts)
• Buttermilk
• Fresh lemon juice
• Lemon zest
• Fresh herbs (such as rosemary, thyme, and parsley)
• Garlic cloves
• All-purpose flour
• Salt
• Black pepper
• Paprika
• Baking powder
• Vegetable oil (for frying)

Directions

1. In a large mixing bowl, combine buttermilk, lemon juice, lemon zest, minced garlic, and finely chopped fresh herbs.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. In a separate bowl, mix flour, salt, pepper, paprika, and baking powder to prepare the coating.
4. Remove chicken from the marinade, allowing excess to drip off, then dredge each piece in the flour mixture. Press lightly to ensure the coating adheres well.
5. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
6. Carefully add the chicken pieces to the hot oil and fry until golden brown and fully cooked, about 10–15 minutes depending on size.
7. Remove and place on a paper towel-lined plate to drain. Let rest briefly before serving.

Servings and Timing

• Servings: 4 to 6
• Preparation Time: 15 minutes (plus marinating time)
• Cooking Time: 30 minutes
• Total Time: 45 minutes (excluding marination)

Variations

• Add cayenne pepper to the flour for extra heat
• Use Greek yogurt mixed with lemon juice as a buttermilk alternative
• Substitute fresh herbs with dried if necessary (use smaller quantities)
• Bake in the oven at 400°F (200°C) for a lighter version
• Try with boneless chicken tenders for quicker cooking

Storage/Reheating

• Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days
• For best results, reheat in a preheated oven at 350°F (175°C) for 15–20 minutes until hot and crisp
• Avoid microwaving to maintain the crispy texture
• You can also reheat in an air fryer for even better results

FAQs

How long should I marinate the chicken?

At least 4 hours is recommended, but overnight marination gives the best flavor and tenderness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts work well and cook slightly faster than bone-in pieces.

What’s the best way to get a crispy coating?

Make sure the chicken is not too wet before dredging, and press the flour mixture firmly onto each piece.

Can I make this ahead of time?

Yes, you can marinate the chicken up to a day in advance and fry it just before serving.

What kind of herbs work best?

A combination of rosemary, thyme, and parsley is ideal, but feel free to experiment with what you have on hand.

What oil should I use for frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.

How can I tell when the chicken is cooked?

The internal temperature should reach 165°F (74°C), and the juices should run clear when pierced.

Can I freeze the fried chicken?

Yes, cool it completely, then freeze in an airtight container for up to 2 months. Reheat in the oven for best results.

What should I serve with this dish?

It pairs well with coleslaw, potato salad, biscuits, or a light green salad.

Is buttermilk essential for this recipe?

Buttermilk helps tenderize the chicken and adds tangy flavor. If unavailable, use a milk and lemon juice mixture as a substitute.

Conclusion

Spring Fried Chicken with Lemon-Herb Buttermilk is a flavorful, satisfying dish that brings a seasonal twist to a beloved classic. The zesty marinade, aromatic herbs, and crispy golden crust create a well-balanced and unforgettable meal. Perfect for family gatherings, casual dinners, or festive occasions, this fried chicken recipe is sure to become a favorite in your kitchen.

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