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Crispy Buttermilk Brined Fried Chicken

crispy buttermilk brined fried chicken - featured image
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A quick and easy 3-step method for crispy, juicy fried chicken brined in tangy buttermilk and coated in a seasoned flour mix for the perfect crunch.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk (or 2 cups milk mixed with 2 tbsp lemon juice, let sit 5 minutes)
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • Vegetable oil for frying (enough to fill pan about 2 inches deep; peanut or canola oil preferred)

Instructions

  1. In a large bowl, whisk together buttermilk, kosher salt, and granulated sugar until dissolved. Add chicken pieces, fully submerged. Cover and refrigerate for at least 1 hour, up to 8 hours or overnight.
  2. In another large bowl, combine all-purpose flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and baking powder. Whisk until evenly mixed.
  3. Remove chicken from brine, letting excess drip off. Pat lightly with paper towels if too wet. Dredge each piece in seasoned flour mix, pressing gently to coat well. Place coated pieces on a wire rack and let rest for 10 minutes.
  4. Pour vegetable oil into a deep-frying pan or Dutch oven to about 2 inches deep. Heat over medium-high heat until oil reaches 350°F (175°C).
  5. Carefully add chicken pieces to hot oil without overcrowding. Fry for 12-15 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and crust is golden brown and crisp.
  6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5-10 minutes before serving.

Notes

Maintain oil temperature between 350°F and 360°F to avoid greasy or undercooked chicken. Fry in batches to prevent overcrowding. Let chicken rest after frying to lock in juiciness and crisp the crust. For gluten-free, substitute flour with gluten-free blend. For dairy-free, substitute buttermilk with coconut milk and lemon juice.

Nutrition

Keywords: fried chicken, buttermilk brine, crispy fried chicken, homemade fried chicken, easy fried chicken recipe, southern fried chicken

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