Buttermilk Fried Chicken Recipe
Buttermilk Fried Chicken is the best fried chicken recipe you will ever sink your teeth into. Easy to prepare, it will definitely be your go-to recipe.
Servings: 8
Ingredients
For the Brine
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon grated zest & sliced
- 6 bay leaves
- 1 tbsp black peppercorns
- ¼ cup flat leaf parsley Italian parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tbsp honey
- 1 head garlic skin left on and cloves smashed
For Frying the Chicken
- 10 pieces chicken skin-on and bone-in (whole breast cut in-half)
- 2 cups all-purpose flour
- 1½ tbsp garlic powder
- 1½ tbsp onion powder
- 1½ tsp sweet paprika
- 1½ tsp cayenne pepper
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 qt buttermilk
- 10 cups peanut oil
Instructions
For the Brine
- Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.8 cups cold water, ½ cup kosher salt, 1 lemon, 6 bay leaves, 1 tbsp black peppercorns, ¼ cup flat leaf parsley, 2 sprigs rosemary, 4 sprigs thyme, 3 tbsp honey, 1 head garlic
- When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.10 pieces chicken
- After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.
For Frying the Chicken
- Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.2 cups all-purpose flour, 1½ tbsp garlic powder, 1½ tbsp onion powder, 1½ tsp sweet paprika, 1½ tsp cayenne pepper, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.1 qt buttermilk
- Preheat the oil in a large Dutch oven to 330℉. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk, and then the 2nd flour mixture. Fry 10-13 minutes until golden brown, and the internal temperature is 175-180°F. (The temperature of the oil will decrease, so adjust the heat to keep the oil at 325℉.) Place only 3-4 chicken pieces in the pot – do NOT overcrowd, cook the chicken in batches. When chicken is cooked through, transfer it (skin-side up) to a cooling rack placed over a baking sheet and sprinkle lightly with coarse salt.10 cups peanut oil
- Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170℉. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.
- While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs. Enjoy!
Video
Notes
- The chicken has to brine for 8 hours, so make sure you account for this time.
- Don't let the chicken sit in the brine for more than 8 hours, or it could end up too salty.
- Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of plain milk and let it sit for a few minutes until it curdles to make your own buttermilk.
- The result won't be quite the same, but plain milk also works in place of buttermilk.
- Use a high smoke point oil like peanut oil to fry the chicken.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 42g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 7494mg | Potassium: 307mg | Fiber: 2g | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 12.1mg | Calcium: 173mg | Iron: 2.4mg