Brined buttermilk fried chicken has a salty, juicy interior and a thick, crackling crust that stays crisp long after it leaves the pot. A saltwater soak seasons the meat, and a double dip in seasoned flour and buttermilk builds the craggy coating.
The steps are simple, but the timing matters, so plan on a few hours of brining before you heat the oil. A thermometer and a wire rack make the rest of the work easy.
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Why This Brined Buttermilk Fried Chicken Recipe Works
A salt brine helps chicken hold onto moisture while it fries, so even the breast meat stays juicy. Two hours is long enough to season the pieces without making them taste too salty.
Cornstarch mixed into the flour gives the crust a lighter crunch, while the buttermilk helps the coating cling in thick ridges. Dipping the chicken in flour, then buttermilk, then flour again creates those crunchy bits.
Resting the coated pieces before frying lets the flour hydrate and stick, which stops the crust from sliding off in the oil. A wire rack afterward keeps the bottoms from steaming.
Ingredients for Brined Buttermilk Fried Chicken
- 1 gallon cold water
- 1/2 cup kosher salt
- 1 tablespoon sugar
- 8 bone in chicken pieces, about 3 pounds, mixed thighs, drumsticks, and halved breasts
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 2 quarts vegetable oil for frying
Chicken pieces. A mix of thighs, drumsticks, and halved breasts gives everyone a favorite, and pieces of similar size cook at the same pace.
Brine. Cold water, salt, and a little sugar dissolve into a brine that seasons the chicken evenly through the meat.
Cornstarch. Replacing part of the flour with cornstarch keeps the crust crisp instead of heavy.
Buttermilk. The tang of buttermilk adds flavor and acts like glue for the second coat of flour.
Frying oil. Vegetable oil has a high smoke point and a neutral taste, which keeps the focus on the chicken and seasoning.
How to Make Brined Buttermilk Fried Chicken
1. Make the brine Stir the salt and sugar into the cold water in a large container until they dissolve completely, then submerge the chicken pieces fully.
2. Brine the chicken Cover and refrigerate the chicken for two to four hours, then lift the pieces out, discard the brine, and pat each piece dry with paper towels.
3. Season the flour Whisk the flour, cornstarch, pepper, garlic powder, smoked paprika, and cayenne in a wide shallow dish until the spices are evenly spread.
4. Double dip the chicken Dredge each piece in the flour, dip it into the buttermilk, then press it firmly back into the flour, shaking off any loose coating.
5. Rest the coating Set the coated chicken on a rack for ten minutes while the oil heats, so the flour sets and sticks during frying.
6. Fry in batches Heat the oil in a deep pot to 350 degrees F and fry four pieces at a time for twelve to eighteen minutes, turning once and keeping the oil between 325 and 350 degrees F.
7. Drain and rest Move the chicken to a wire rack set over a baking sheet, check that the thickest piece reaches 165 degrees F, and let it rest for five minutes.
How to Serve Brined Buttermilk Fried Chicken
Pile the chicken on a platter and serve it hot with mashed potatoes and gravy and a bowl of creamy buttermilk coleslaw. Homemade baked beans add a sweet, smoky side, and fluffy homemade dinner rolls are ready to soak up any gravy. A drizzle of honey or a bottle of hot sauce on the table lets everyone finish the plate their own way.
How to Store and Reheat Brined Buttermilk Fried Chicken
Cool the chicken to room temperature within two hours, then store it in an airtight container in the refrigerator for three to four days. Reheat on a rack set over a baking sheet at 350 degrees F until the chicken reaches 165 degrees F, which keeps the crust crisp better than a microwave.
Tips and Variations for Brined Buttermilk Fried Chicken
Watch the oil temperature. Use a thermometer and hold the oil between 325 and 350 degrees F, since cold oil makes greasy chicken and hot oil burns the crust.
Fry in batches. Crowding the pot drops the oil temperature, so fry four pieces at a time and let the oil recover between batches.
Be careful with hot oil. Lower the chicken into the oil slowly with tongs, keep water away from the pot, and never leave hot oil unattended.
Do not rinse raw chicken. Washing raw chicken spreads germs around the sink, so pat it dry with paper towels and wash your hands and surfaces afterward.
Check the temperature. Chicken is safe at 165 degrees F, so check the thickest piece near the bone without touching the bone.
Use a substitute for buttermilk. One cup of milk mixed with one tablespoon of lemon juice and rested for five minutes works if you do not have buttermilk.
Flag the allergens. This dish contains wheat and milk, and peanut oil would add another allergen, so label it for guests.
Check trusted guidance. The FDA safe food handling guidance covers the basics of handling and cooking raw poultry.
Frequently Asked Questions About Brined Buttermilk Fried Chicken
How long should Brined Buttermilk Fried Chicken brine?
Two to four hours in the refrigerator seasons the meat well, and longer than that can make it too salty.
Can I bake Brined Buttermilk Fried Chicken?
Baking will not give the same crust, but you can place the coated pieces on a rack, spray them with oil, and bake until they reach 165 degrees F.
Why is my Brined Buttermilk Fried Chicken crust falling off?
Pat the chicken dry after brining and let the coated pieces rest for ten minutes so the flour sticks before frying.
What oil works for frying chicken?
Vegetable, canola, or peanut oil all work because they have high smoke points and mild flavor.
How do I keep the chicken crisp while serving?
Hold it on a wire rack in a low oven rather than stacking it on a plate, which traps steam.
Brined Buttermilk Fried Chicken
Equipment
- Large deep pot
- deep fry thermometer
- Wire rack
- Large container for brining
Ingredients
Main Ingredients
- 1 gallon cold water for the brine
- ½ cup kosher salt for the brine
- 1 tbsp sugar for the brine
- 8 bone in chicken pieces about 3 lb, mixed thighs, drumsticks, and halved breasts
- 2 cup all purpose flour
- ½ cup cornstarch
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 cup buttermilk
- 2 quarts vegetable oil for frying, only part is absorbed
Instructions
Cooking
- Brine. Dissolve the salt and sugar in the water, add the chicken, and refrigerate 2 hours, then pat dry.
- Prepare the coating. Mix the flour, cornstarch, and spices in one dish and pour the buttermilk into another.
- Coat. Dredge each piece in flour, dip in buttermilk, and press back into the flour, then rest 10 minutes on a rack.
- Fry. Heat the oil to 350 degrees F and fry in two batches, 12 to 18 minutes per batch, turning once until golden.
- Rest. Drain on a wire rack and confirm 165 degrees F in the thickest piece before serving.
