Buttermilk fried chicken starts with a herb and lemon brine, then gets dipped in buttermilk and a seasoned flour coating for a shatteringly crisp crust.
Four hours in the brine keeps the meat juicy and seasoned through to the bone. Frying at 350 degrees F gives a deep golden finish, with about 40 minutes of cooking for ten pieces.
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Why This Buttermilk Fried Chicken Recipe Works
A saltwater brine with honey, garlic, herbs, and lemon pulls flavor deep into the meat and helps it hold moisture during frying, so even breast pieces stay juicy.
Buttermilk gently tenderizes the surface and gives the flour something to cling to, which builds a thick, craggy crust instead of a thin dusting.
A hot but steady oil temperature cooks the chicken through while the coating turns golden. Draining on a wire rack keeps the underside crisp instead of steaming.
Ingredients for Buttermilk Fried Chicken
- 8 cups cold water for the brine
- 1/2 cup kosher salt for the brine
- 1 lemon, zested and sliced
- 6 bay leaves
- 1 tbsp black peppercorns
- 1/4 cup fresh flat leaf parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tbsp honey
- 1 head garlic, skin on, cloves smashed
- 10 bone in skin on chicken pieces, about 5 lb total, whole breasts cut in half
- 2 cups all purpose flour
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp onion powder
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp cayenne pepper
- 1 tsp kosher salt for the coating
- 1/2 tsp black pepper
- 4 cups buttermilk
- 10 cups peanut oil for frying
Chicken pieces. Skin on, bone in pieces give the juiciest result, and cutting whole breasts in half helps them cook at the same pace.
Brine aromatics. Lemon, bay leaves, peppercorns, parsley, rosemary, and thyme infuse the brine with subtle herb flavor.
Seasoned flour. Garlic powder, onion powder, paprika, and cayenne season the crust without burning during frying.
Buttermilk. Its tang and thickness help the flour coat evenly and brown well.
Peanut oil. It has a high smoke point and clean flavor, making it a dependable choice for frying.
How to Make Buttermilk Fried Chicken
1. Make the brine Stir the cold water and 1/2 cup kosher salt in a large bowl until dissolved.
2. Add aromatics Add the lemon zest and slices, bay leaves, peppercorns, parsley, rosemary, thyme, honey, and smashed garlic.
3. Brine the chicken Submerge the chicken fully, cover, and refrigerate for at least 4 hours or overnight.
4. Drain Lift the chicken out and let it drain well before coating.
5. Mix the coating Whisk the flour, garlic powder, onion powder, paprika, cayenne, 1 tsp salt, and pepper in one bowl and pour the buttermilk into another.
6. Coat the chicken Dip each piece into the buttermilk, then press into the flour mixture until thickly coated.
7. Heat the oil Heat the peanut oil in a large pot or deep fryer to 350 degrees F.
8. Fry in batches Fry the pieces in batches for about 15 to 18 minutes, until deep golden and the thickest part reaches 165 degrees F.
9. Drain the chicken Move the chicken to a wire rack to drain.
How to Serve Buttermilk Fried Chicken
Serve the chicken piping hot with mashed potatoes and gravy and macaroni salad with sour cream. Roasted chile cheese cornbread and homemade baked beans round out a classic Southern plate. A drizzle of honey or a few drops of hot sauce on top adds sweet heat.
How to Store and Reheat Buttermilk Fried Chicken
Cool the chicken, then refrigerate in an airtight container for up to 3 days. Reheat on a rack in a hot oven until crisp and the center reaches 165 degrees F, which keeps the crust better than a microwave. Fried chicken does not freeze well after coating.
Tips and Variations for Buttermilk Fried Chicken
Brine overnight. A longer soak improves seasoning, but do not go much past a day.
Rest the coating. Let coated pieces sit on a rack for a few minutes so the flour hydrates and sticks.
Control the oil. Use a thermometer and adjust the burner to hold 350 degrees F.
Do not crowd. Too many pieces at once drops the oil temperature.
Use a rack. Draining on a wire rack keeps the bottoms from going soggy.
Adjust the spice. Reduce the cayenne for a milder crust or add more for heat.
Dry first. Drain the brined chicken well so extra water does not spatter in the oil.
Fry carefully. Keep raw chicken separate from other foods and review the University of Minnesota Extension guide to storing leftovers for general advice.
Frequently Asked Questions About Buttermilk Fried Chicken
How long should buttermilk fried chicken brine?
At least 4 hours, or overnight, for juicy and well seasoned meat.
What oil is used for buttermilk fried chicken?
Peanut oil is a classic choice because of its high smoke point, but vegetable oil also works.
How do you know buttermilk fried chicken is done?
The crust should be deep golden and the thickest piece should reach 165 degrees F on a thermometer.
Can I skip the brine?
You can, but the chicken will be less juicy and seasoned only on the surface.
Can I use boneless chicken?
Yes. Boneless pieces cook faster, so watch the time and check for 165 degrees F.
Brined Buttermilk Fried Chicken with Garlic and Herbs
Equipment
- Large bowl for brining
- Large pot or deep fryer
- Thermometer
- Wire rack
Ingredients
Main Ingredients
- 8 cup cold water for the brine
- ½ cup kosher salt for the brine
- 1 lemon zested and sliced
- 6 bay leaves
- 1 tbsp black peppercorns
- ¼ cup fresh flat leaf parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tbsp honey
- 1 head garlic skin on, cloves smashed
- 10 bone in skin on chicken pieces about 5 lb total, whole breasts cut in half
- 2 cup all purpose flour
- 1 ½ tbsp garlic powder
- 1 ½ tbsp onion powder
- 1 ½ tsp sweet paprika
- 1 ½ tsp cayenne pepper
- 1 tsp kosher salt for the coating
- ½ tsp black pepper
- 4 cup buttermilk
- 10 cup peanut oil for frying
Instructions
Cooking
- Brine. Dissolve the salt in cold water, add the lemon, herbs, honey, and garlic, and soak the chicken for at least 4 hours.
- Set up the dredge. Whisk the flour and spices in one bowl and pour buttermilk into another.
- Coat. Dip each piece in buttermilk, then press into the flour.
- Fry. Fry in 350 degrees F peanut oil in batches for 15 to 18 minutes until golden and 165 degrees F inside.
- Drain. Rest the chicken on a wire rack and serve hot.
