Massachusetts

New England Fried Chicken

A Yankee take on fried chicken featuring the herbs of New England gardens - sage, thyme, and savory. Pan-fried in butter and finished with herb butter, this colonial-inspired dish reflects Massachusetts' farm-to-table traditions since the earliest days of the republic.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Colonial Heritage

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Brine the chicken: Combine buttermilk and salt in a large bowl. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

2

Make the herb breading: Mix flour, sage, thyme, savory, parsley, salt, pepper, and nutmeg. These are the traditional herbs of New England cooking.

Tip: Sage and thyme are quintessential New England herbs, used since colonial times in poultry dishes.
3

Make the herb butter: Blend softened butter with fresh parsley, thyme leaves, and salt. Roll into a log in plastic wrap and refrigerate until firm.

4

Heat the frying fat: Melt butter and oil together in a large cast iron skillet over medium heat. The mixture should be about 1 inch deep. Heat to 325°F.

5

Coat the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in herb-seasoned flour, pressing to coat well. Let rest 5 minutes.

6

Pan-fry carefully: Place chicken skin-side down in the butter mixture. Cook for 15 minutes, then flip and cook another 12-15 minutes. The butter browns the crust beautifully.

Tip: The butter can burn if heat is too high. Keep at medium and monitor color carefully.
7

Check doneness: Internal temperature should reach 165°F. The crust should be golden brown with visible herbs.

8

Serve New England style: Transfer to a platter and top each piece with a pat of herb butter while hot. Serve with cranberry sauce, roasted root vegetables, and Boston brown bread.

💡 Pro Tips & Variations

  • Sage is essential: Sage has been the defining herb of New England poultry since Puritan times. Don't skip it.
  • Butter adds richness: Frying in butter is more traditional to New England than Southern lard. It creates a richer flavor.
  • Nutmeg is historical: New England's spice trade brought nutmeg to colonial kitchens. A pinch adds authentic historical flavor.
  • Fresh herbs finish: The herb butter should use fresh herbs for brightness against the fried coating.
  • Cape Cod cranberries: Serve with cranberry sauce - Massachusetts grows most of America's cranberries.
  • Thanksgiving adjacent: This herb profile mirrors Thanksgiving stuffing - it's holiday comfort any time of year.
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