Buttermilk Fried Chicken
A classic Southern dish with a crispy coating and juicy meat, perfect for family meals and gatherings.
Ingredients
For the Brine
- 8 cups cold water For the brining process.
- ½ cup kosher salt
- 1 piece lemon (grated zest & sliced) Add both zest and slices.
- 6 pieces bay leaves
- 1 tablespoon black peppercorns
- ¼ cup Flat Leaf Parsley (Italian parsley)
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic (skin left on and cloves smashed)
- 10 pieces chicken (skin-on and bone-in, whole breast cut in half) Ensure skin-on and bone-in for best results.
For the Coating
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper Adjust for spice preference.
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For Frying
- 1 quart buttermilk For dipping the chicken.
- 10 cups peanut oil Recommended for frying.
Instructions
For the Brine
- In a large bowl, mix the cold water and kosher salt until dissolved.
- Add the lemon zest and slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic.
- Stir well and add the chicken. Make sure the chicken is fully submerged.
- Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
For Frying the Chicken
- After brining, remove the chicken and let it drain.
- In a large bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Pour the buttermilk into another bowl.
- Dip each piece of chicken first in the buttermilk, then coat with the flour mixture. Make sure each piece is well-coated.
- Heat peanut oil in a large pot or deep fryer to 350°F (175°C).
- Carefully add the chicken pieces to the oil in batches. Fry until golden brown and cooked through, about 15-18 minutes for pieces.
- Remove the chicken and place it on a wire rack to drain excess oil.
Notes
Buttermilk Fried Chicken is best served hot and fresh. Pair it with coleslaw, mashed potatoes, or cornbread. Drizzle with honey or hot sauce for added flavor. Leftovers can be stored in an airtight container for up to 3 days.