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buttermilk fried chicken on white speckled plate

Buttermilk Fried Chicken Recipe


  • Author: Quin
  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m
  • Yield: 4-6 1x

Description

A Southern classic staple that is buttermilk fried chicken, y’all. I’m talking about extra delicious buttermilk brined fried chicken with loads of juicy flavor and that signature crunch!


Ingredients

Scale
  • 8 bone-in chicken pieces (breasts, thighs, drumsticks, and/or wings)
  • 1 quart peanut oil, for frying

Poultry Brine

  • 3 quarts cold water
  • 1/3 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons freshly ground black pepper
  • 3 bay leaves

Buttermilk Soak

  • 1 quart whole buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon hot sauce

Seasoned Flour Dredge

  • 3 cups all purpose flour
  • 1 1/2 tablespoon kosher salt
  • 1 1/2 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground white pepper

Instructions

Poultry Brine

  1. In a large stockpot/dutch oven over high heat, pour 2 quarts of the water in along with the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Then reduce the heat to medium-low to simmer for 10 minutes. 
  2. Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely for at least 2 hours. Once the brine is chilled, it is ready to use. Place the chicken pieces into a large bowl or container and proceed with the next step.
  3. Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully submerged underneath the brine. Transfer the bowl/container into the refrigerator to allow the chicken to rest for at least 6 hours in the brine. Then take the vessel out of the refrigerator and remove the chicken from the brine and discard the liquid.

Buttermilk Soak

  1. In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add in the drained chicken pieces into the buttermilk soak and turn the pieces around a few times to fully coat. Transfer the bowl into the refrigerator to soak for at least 6 hours.
  2. After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.

Seasoned Flour Dredge & Frying The Chicken

  1. Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!). 
  2. While the oil is heating up, prepare the seasoned flour dredge in a large shallow bowl. Combine the flour, salt, onion powder, garlic powder, paprika, black pepper, and white pepper together. Whisk everything together to fully combine. 
  3. Take each piece of chicken and dredge it into the seasoned flour, making sure to fully coat the chicken on all sides. And shake off any excess flour. Then transfer the chicken to a baking sheet fitted with a wire rack in place, repeat this process until all of the chicken pieces are dredged.
  4. Once the temperature of the oil has reached 350°F (and should be at this temperature consistently), add in a few pieces of chicken- making sure to not overcrowd the pan. Look for the oil to come up to the tops of the chicken. Fry the chicken until they get a nice deep golden brown color, about 14-15 minutes (with an internal thermometer temperature of 165°F).
  5. Use tongs or a slotted spatula to transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve warm alongside side dishes and enjoy!
  • Category: Entrée, Dinner
  • Method: Deep Frying
  • Cuisine: Southern

Keywords: fried chicken, chicken, southern