Prep time: 5 mins
This is the best fried chicken in history! Tender and juicy inside with an impressive deep, golden-brown crust. It’s super easy to whip up. The secret is the marinade and how long you marinate the chicken so the flavours will absorb to the chicken. Impress everybody with these fantastic, crazy flavorful chicken with original herbed fried chicken mix.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
5-6 cups all-purpose or whole wheat flour (or a combination of the two. For a gluten-free option, make a blend of 2-3 c. almond meal, 2 c. brown rice flour, and 1 c. tapioca flour)
2 heaping tbsp Mrs. dash original or table blend (table blend works best as a mix)
1/3 cup parsley flakes
1/2 tablespoon black pepper
1/2 tablespoon salt (use more or less depending on your preference, or omit if trying to reduce your sodium)
1/2 to 1 teaspoon cayenne or ground red pepper, or to taste
1 teaspoon celery salt
1 teaspoon paprika
1 tablespoon granulated garlic or garlic powder (not garlic salt)
1/3 to 1/2 cup onion powder (not onion salt)
1 teaspoon thyme, dried
1 teaspoon crushed rosemary
1 tablespoon baking powder
How to make Original Herbed Fried Chicken Mix
Step 1: In a Ziploc bag, mix all the ingredients. You can separate this into portions for the last-minute mix and store the unused portion in the freezer.
Step 2: For this recipe, I use boneless thighs and breasts and slice them into chicken strips or bite-sized pieces. Chicken tenders are a great option, too. In my opinion, boneless chicken is faster to fry and super kid-friendly. But feel free to use bone-in if that is what you prefer.
Step 3: Soak the chicken in the marinade and keep it in the fridge for a few hours preferably overnight. I use a mixture of around 4 c. buttermilk with half cup apple cider vinegar and half a large bottle of Frank’s Red Hot.
Step 4: Before frying, add a few beaten eggs to the buttermilk and chicken with around a cup of coating flour mix until you have a pancake batter consistency. Mix using your hands until the chicken is coated.
Step 5: Remove the chicken from the buttermilk marinade, draining the excess off. In a plate with the coating, dredge the chicken until completely coated. Deep fry the chicken at 350 degrees in a cast-iron skillet low and slow. The chicken is done when it is tender on the inside and deep, golden brown outside. Transfer the fried chicken on paper towels to drain and serve hot. Enjoy!
Ingredients
- 5-6 cups all-purpose or whole wheat flour (or a combination of the two. For a gluten-free option, make a blend of 2-3 c. almond meal, 2 c. brown rice flour, and 1 c. tapioca flour)
- 2 heaping tbsp Mrs. dash original or table blend (table blend works best as a mix)
- 1/3 cup parsley flakes
- 1/2 tablespoon black pepper
- 1/2 tablespoon salt (use more or less depending on your preference, or omit if trying to reduce your sodium)
- 1/2 to 1 teaspoon cayenne or ground red pepper, or to taste
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1 tablespoon granulated garlic or garlic powder (not garlic salt)
- 1/3 to 1/2 cup onion powder (not onion salt)
- 1 teaspoon thyme, dried
- 1 teaspoon crushed rosemary
- 1 tablespoon baking powder
Instructions
Step 1: In a Ziploc bag, mix all the ingredients. You can separate this into portions for the last-minute mix and store the unused portion in the freezer.
Step 2: For this recipe, I use boneless thighs and breasts and slice them into chicken strips or bite-sized pieces. Chicken tenders are a great option, too. In my opinion, boneless chicken is faster to fry and super kid-friendly. But feel free to use bone-in if that is what you prefer.
Step 3: Soak the chicken in the marinade and keep it in the fridge for a few hours preferably overnight. I use a mixture of around 4 c. buttermilk with half cup apple cider vinegar and half a large bottle of Frank’s Red Hot.
Step 4: Before frying, add a few beaten eggs to the buttermilk and chicken with around a cup of coating flour mix until you have a pancake batter consistency. Mix using your hands until the chicken is coated.
Step 5: Remove the chicken from the buttermilk marinade, draining the excess off. In a plate with the coating, dredge the chicken until completely coated. Deep fry the chicken at 350 degrees in a cast-iron skillet low and slow. The chicken is done when it is tender on the inside and deep, golden brown outside. Transfer the fried chicken on paper towels to drain and serve hot. Enjoy!
