Brined Buttermilk Fried Chicken
Chicken soaked in a salt brine, double dipped in seasoned flour and buttermilk, and fried until golden and crisp.
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.
Notes
Substitutions: Use 1 cup milk with 1 tablespoon lemon juice in place of buttermilk.
Tips: Hold the oil between 325 and 350 degrees F and fry in batches. Only part of the oil is absorbed, so the nutrition numbers count a small amount.
Storage: Refrigerate for 3 to 4 days and reheat on a rack at 350 degrees F until it reaches 165 degrees F.