Pacific Northwest Herb Fried Chicken
This Oregon fried chicken celebrates the Pacific Northwest's incredible fresh herbs - rosemary, thyme, sage, and oregano from the Willamette Valley. With a farm-to-table ethos and incredibly aromatic coating, this is fried chicken with a distinctly Oregon personality.
Equipment Needed
Instructions
Marinate the chicken: Combine buttermilk with 2 tablespoons minced fresh herbs. Add chicken, cover, and refrigerate for at least 4 hours or overnight.
Prepare the herb flour: Combine flour with rosemary, thyme, sage, oregano, garlic powder, onion powder, salt, and pepper. Mix well to distribute herbs evenly.
Bring to room temperature: Remove chicken from refrigerator 30 minutes before frying.
Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C). Use avocado oil for a clean, high-heat frying experience.
Dredge the chicken: Remove chicken from buttermilk and dredge thoroughly in the herb flour mixture. Press gently to ensure herbs adhere. Rest 5 minutes.
Fry the chicken: Fry chicken pieces 12-15 minutes per side until golden brown and aromatic. Internal temperature should reach 165°F (74°C).
Watch the herbs: Fresh herbs can brown quickly. Monitor oil temperature carefully to prevent burning while still achieving a crispy crust.
Drain and season: Transfer to a wire rack. Sprinkle immediately with flaky sea salt while hot.
Rest briefly: Let chicken rest 5 minutes. The herbs will continue to release their aromatic oils.
Serve Pacific Northwest style: Arrange on a platter with fresh herb sprigs and lemon wedges. Serve with a Oregon Pinot Noir, farm greens salad, and roasted fingerling potatoes.
💡 Pro Tips & Variations
- Use fresh herbs only: Dried herbs work differently in frying. Fresh herbs give this chicken its distinctive Oregon character.
- Chop herbs very fine: Large herb pieces burn faster. Mince them finely for even distribution and better adhesion.
- Source local: Visit Oregon farmers markets for the freshest herbs - this is a farm-to-table recipe at heart.
- Try other PNW herbs: Lavender, marjoram, or chervil make interesting variations for adventurous cooks.
- Lemon is essential: A squeeze of fresh lemon brightens all those herb flavors and is traditional in Oregon cooking.
- Wine pairing: An Oregon Pinot Gris or Pinot Noir perfectly complements the herbal notes in this chicken.