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Poulet Frit (French) Recipe

French · Main course · 55 min total

A classic French-style fried chicken, marinated in buttermilk and herbs, then double-dredged for an extra crispy crust. Perfect for a special dinner or picnic.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces
• 2 cups buttermilk
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine buttermilk, garlic, thyme, rosemary, salt, and pepper. Add chicken pieces, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, paprika, and cayenne pepper. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. Place on a wire rack and let rest for 10 minutes.
3. Heat 1 inch of oil in a large heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches, skin-side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
4. Transfer to a paper towel-lined plate to drain. Serve hot or at room temperature.

Tips

• For extra crispiness, double-dredge: after first dredge, dip back into buttermilk, then dredge again.
• Leftover chicken can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven to restore crispness.

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