This delicious recipe was inspired by all the buttermilk marinated fried chicken recipes. However, today, buttermilk fried chicken gets introduced to the flavors of the Caribbean.
In this herb buttermilk fried chicken recipe we are replacing the packaged seasonings with fresh ingredients. You can use green seasoning from your refrigerator if you already have a batch or make using a blend of green herbs including scallion, cilantro, culantro, parsley, thyme along with lots of garlic, hot pepper, Caribbean pimento pepper or bell pepper. The green seasoning variations are endless as there are green seasoning makers so make it your own!
The ingredients are simple but the result is full of flavor, especially if you give the chicken a chance to marinate for several hours or overnight.
Hope you enjoy! Please rate this recipe if you tried it and loved it!
You may also love these recipes:
HERB BUTTERMILK FRIED CHICKEN
Ingredients
- 3 pounds chicken legs about 10 small legs
- 2 cups buttermilk
- 1 cup green seasoning
- 5 tsp Himalayan salt
- 1 tsp black pepper
- 3 1/2 cups all-purpose flour
- 4 cups vegetable oil for frying
Instructions
- Place chicken in a large bowl and cover with water. Squeeze the juice of a lime, lemon or use 1/4 cup vinegar and allow it to soak for 15 minutes,
- Soak chicken in a large bowl with the juice of a lime or lemon. Rinse and drain.
- In a large bowl mix buttermilk, green seasoning, salt and black pepper. Place drained chicken pieces into the buttermilk mixture. Cover and marinate a min of several hours or overnight. When ready to fry, remove from the refrigerator and bring to room temperature.
- Heat oil in a wide, heavy bottom pot or cast iron pot and place over high heat.
- Place flour in a resealable bag or bowl. Remove one piece of chicken from the batter and dip into the flour, squeeze the bag to allow the flour to stick to the chicken. Place on a tray and repeat. Allow the floured chicken to sit for 15 – 20 minutes while the oil comes to temperature.
- Once the oil is hot but not smoking, add the chicken without crowding. Fry until golden brown on both sides. Took about 15 minutes per batch for me. Allow the oil to come back to temperature in between batches.
