Buttermilk Fried Chicken
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
13 hrs 30 mins
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Total Time
15 hrs
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Servings
8 to 10 servings
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Calories
874 kcal
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Course
Main Course
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Cuisine
American
Buttermilk Fried Chicken
Description
This recipe starts with preparing a brine combining lemon halves, bay leaves, fresh parsley, thyme, honey, garlic, black peppercorns, kosher salt, and water. The chicken is submerged in this cooled brine for 8 to 12 hours, allowing it to absorb flavors and moisture, which enhances juiciness and tenderness. After brining, chicken pieces are rinsed and brought to room temperature before dredging.
The coating station consists of a mixture of all-purpose flour seasoned with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and freshly ground black pepper. The chicken is dipped into buttermilk, then coated with the seasoned flour to create a thick, flavorful crust. Frying is done in peanut or canola oil heated to 320°F, ensuring thorough cooking without burning the coating. The chicken is drained on a wire rack to maintain crispness.
This dish is ideal as a main course for lunch or dinner, pairing well with traditional sides like coleslaw, mashed potatoes, or biscuits. The bold spices in the coating complement the subtle citrus-herb flavor from the brine, balancing heat and savoriness.
For convenience, the brine can be prepared up to three days ahead. A substitute method using only buttermilk for overnight marinating saves time but results in less flavor depth. Leftovers reheat well in a 400°F oven for about 15 minutes to maintain crispness.
Ingredients
- 2 chicken 2.5 to 3 pounds, cut into breasts, thighs, drumsticks and wings
For the Brine:
- 5 lemon halved, plural
- 24 bay leaf
- 1 bunch 4 ounces fresh parsley
- 1 bunch 1 ounce fresh thyme
- ½ cup honey
- 1 garlic halved horizontally, head
- ¾ cup black peppercorns
- 2 cups kosher salt
- 2 gallons water
For the Coating and Dredging:
- 6 cups all-purpose flour
- ¼ cup garlic powder
- ¼ cup onion powder
- 4 teaspoons paprika
- 4 teaspoons cayenne pepper
- 4 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 quart buttermilk divided, 6 tablespoons
For Frying:
- 2 to 3 quarts peanut oil or canola oil
Instructions
- Prepare the Brine: Combine all of the brine ingredients in a large stockpot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill thoroughly in the refrigerator before using. The brine can be refrigerated for up to 3 days. Pour the brine into a large container, add the chicken pieces and refrigerate for 8 to 12 hours (don't refrigerate for much longer, or the chicken will be too salty).
- Prepare the Chicken: Remove the chicken from the brine and rinse under cold water, washing off any particles from the brine stuck to the chicken. Pat dry with paper towels and let sit at room temperature for 1½ hours, or until it reaches room temperature.
- Prepare the Coating and Dredging Station: Fill a large pot with at least 2 inches of frying oil, place it over medium heat and heat to 320 degrees F. Place a wire cooling rack on top of a baking sheet and place it to the side of the pot of oil to drain the cooked chicken.
- Meanwhile, whisk together the flour, garlic powder, onion powder, paprika, cayenne, salt and pepper. Divide the mixture between two shallow bowls. Pour 1 quart of the buttermilk into a third shallow bowl. Add the 6 tablespoons of buttermilk to one of bowls with the flour mixture and use a fork or your fingers to toss the mixture together - all of the moisture from the buttermilk should be absorbed and the mixture should look a little shaggy. Set up the station in this order: chicken pieces, dry flour mixture, buttermilk and shaggy flour mixture, then a parchment-lined baking sheet.
- Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of shaggy coating. Transfer to the parchment-lined pan.
- Fry the Chicken: Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through (should register 170 degrees F on an instant-read thermometer), and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
- Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. Ensure that the oil has returned to 320 degrees F, and cook the chicken drumsticks for about 8 minutes, checking for doneness as you did with the thighs. When the drumsticks are done, transfer them to the cooling rack skin-side-up.
- Increase the heat slightly and bring the oil up to 340 degees F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through (should register 165 degrees F on an instant-read thermometer), and crisp. Transfer to the rack, skin-side-up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Allow the chicken to rest for about 10 minutes before serving. If made ahead, the chicken can be placed in a 400 degree F oven for a few minutes to warm up.
Notes
- The brine must be fully cooled before adding the chicken to avoid partially cooking it and ensure safety.
- Chicken pieces should be patted dry after brining to help the coating adhere better.
- If short on time, brine the chicken overnight in buttermilk alone, which still tenderizes but with less flavor complexity.
- Reheat leftovers in a 400°F oven for about 15 minutes to restore crisp texture without drying.
- Ensure oil temperature is maintained at 320°F for even cooking and crispy coating without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 107g | 36% |
| Protein | 40g | 80% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 1738mg | 72% |
| Potassium | 804mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 2690IU | 54% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 283mg | 28% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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