Southern Buttermilk Fried Chicken Recipe
User Reviews
4.7
225 reviews
Excellent
Southern Buttermilk Fried Chicken Recipe
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This is the ultimate buttermilk brined southern fried chicken recipe! Brined for flavor and peak juiciness and fried to crispy, golden brown perfection, you won't find a more flavorful fried chicken.
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Ingredients
Brine
- 10 pieces of chicken
- 5 cups buttermilk
- 1 tbsp hot sauce
- 1 tbsp minced garlic
- 3 springs fresh thyme
- 1 tbsp onion powder
- 2 tsp paprika
- 3 tbsp kosher salt
- 2 tsp freshly cracked black pepper
Flour Coating
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp chili powder
- 2 tsp paprika
- 1-2 tsp kosher salt
- 1 tbsp black pepper
- vegetable oil
Instructions
- In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
- When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
- Preheat oven to 200 degrees F.
- While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.
- Take each piece of chicken out of the brine and coat well in the flour mixture. Let rest on a plate, repeat until each piece is coated in flour. Let rest for 5 minutes, then dip each piece back into the flour mixture and let rest again for 5-10 minutes.
- Have a wire rack over a baking sheet prepared on a counter next to your range. Fry your chicken pieces, 2-4 pieces at a time, for about 20-22 minutes. When batch is done, place on prepared wire rack over the baking sheet and put into the warm oven. This will keep the batches warm while you finish frying. Repeat this step until complete.
- Serve immediately.
Notes
- Eat with baked macaroni and cheese, creamy mashed potatoes, sweet tea, and buttermilk biscuits. Drizzle with honey or serve with gravy.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
225 reviews
Excellent
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