Buttermilk Fried Chicken
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
1 d 1 hr 15 mins
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Servings
6
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Calories
432 kcal
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Course
Main Course
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Cuisine
American
Buttermilk Fried Chicken
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This is the best Buttermilk Fried Chicken recipe! Brined chicken with fresh herbs, buttermilk and seasoned flour makes for a crispy and flavorful southern fried chicken.
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Ingredients
Buttermilk Brine:
- 1 teaspoon celery salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- 2 cloves garlic
- 1/2 medium white onion
- 2 1/2 cups buttermilk
- 1 1/2 tablespoons coarse kosher salt
- 1 tablespoon sugar
- 2 pounds chicken pieces , drumsticks and thighs
Chicken Dredge:
- 1 1/2 cups flour
- 1/4 cup cornstarch
- 1 tablespoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon celery salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground white pepper
Frying oil:
- Vegetable Oil/Peanut Oil/Canola Oil enough to fill 1 1/2 inches up the side of your frying pan
Instructions
- Using a mortar and pestle, spice grinder or placing all ingredients into a plastic bag and rolling with a rolling pin, grind together the celery salt, rosemary, pepper and bay leaves. Place the mixture into a large airtight freezer bag. Set freezer bag into a medium bowl to help it stand up right. You can also put it right into a large bowl, it needs to be big enough to accommodate the chicken and buttermilk mixture.
- Using a microplane or small food processor, grate or pulse the garlic and onion to a pulp. Add to the brine mixture along with the buttermilk, salt and sugar. Mix together with a fork or small whisk.
- Rinse the chicken pieces and add to the brine, tossing or massaging the brine into the chicken. Place the mixture into the refrigerator for 12-24 hours.
- In another airtight plastic bag combine the flour, cornstarch, onion powder, paprika, celery salt, baking powder and white pepper.
- One and a half hours before serving, remove the chicken from the brine, discarding any large pieces of herb and tapping to remove any excess buttermilk. Some left on it will be fine to adhere the breading.
- Add chicken pieces to the flour mixture bag and shake until coated.
- Place the chicken pieces on a wire rack and back into the fridge, allowing them to set for 30-60 minutes.
- Preheat the oven to 300°F degrees and fix another wire rack over an oversized baking sheet.
- Heat the oil in a large cast iron skillet or frying pan until 350°F. Oil will start to have a sheen when it is fully heated, but we suggest using a deep fry thermometer. When the chicken is added, it will drop to 300°F, try to maintain it at this temperature for the duration of cooking.
- Working in batches, add several pieces of chicken to the skillet keeping 1-2 inches between each piece to not overcrowd the pan. Do not move for at least 4-5 minutes or else the batter could fall off. Fry for about 12 minutes, shorter or longer depending on the size of the piece of chicken, turning just once throughout the process to browned and crisp fully. Remove from the oil to test temperature, internal temperature of the chicken should be between 160°-165°F.
- Place cooked chicken on the wire rack over a baking sheet and into the oven to stay warm until you are done frying the rest.
- Repeat until all the chicken is fried. Serve immediately while hot or reduce oven temperature to "warm" or 200°F for up to an hour. Remove chicken and allow it to rest for 10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
41g
(14%)
Protein
27g
(54%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
81mg
(27%)
Sodium
2698mg
(112%)
Potassium
429mg
(12%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
520IU
(10%)
Vitamin C
3.9mg
(4%)
Calcium
142mg
(14%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 81mg | 27% |
| Sodium | 2698mg | 112% |
| Potassium | 429mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 142mg | 14% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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