Description
This Buttermilk Fried Chicken recipe delivers crispy, flavorful chicken with a tender, juicy interior. Marinated in a seasoned buttermilk brine, the chicken absorbs herbs and spices that enhance the taste. The chicken is coated with a seasoned flour mixture and deep-fried to golden perfection using peanut oil, resulting in a classic Southern-style fried chicken perfect for gatherings or a comforting meal.
Ingredients
Scale
Brine
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon (grated zest & sliced)
- 6 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)
Chicken
- 10 pieces chicken (skin-on and bone-in, whole breast cut in half)
- 1 quart buttermilk
Flour Coating
- 2 cups all-purpose flour
- 1½ tablespoons garlic powder
- 1½ tablespoons onion powder
- 1½ teaspoons sweet paprika
- 1½ teaspoons cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Oil
- 10 cups peanut oil
Instructions
- Prepare the brine: In a large container or pot, combine 8 cups of cold water with ½ cup kosher salt, grated lemon zest, lemon slices, bay leaves, black peppercorns, parsley, rosemary, thyme, honey, and smashed garlic cloves. Stir well to dissolve the salt and honey, then chill the brine in the refrigerator.
- Brine the chicken: Submerge the 10 pieces of skin-on, bone-in chicken (whole breasts halved) in the prepared brine. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the chicken to soak up flavors and retain juiciness during cooking.
- Prepare the flour coating: In a large bowl, whisk together the all-purpose flour, garlic powder, onion powder, sweet paprika, cayenne pepper, kosher salt, and freshly ground black pepper until evenly combined.
- Soak chicken in buttermilk: Remove the chicken from the brine and pat dry with paper towels. Place the chicken pieces into a clean bowl and pour 1 quart of buttermilk over them. Let the chicken soak in the buttermilk for about 30 minutes. This step further tenderizes the meat and helps the seasoned flour adhere.
- Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour into the skin to form a thick coating. Shake off any excess flour.
- Heat the oil: In a large heavy skillet or deep fryer, pour in 10 cups of peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain steady temperature for even frying.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding. Fry for about 15 minutes per batch, turning occasionally, until the chicken is golden brown, crisp, and cooked through (internal temperature reaches 165°F or 74°C).
- Drain and rest: Using tongs, remove the chicken from the oil and place on a wire rack set over a baking sheet or on paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving to seal in juices and maintain crispiness.
Notes
- For best flavor, brine the chicken overnight, but a minimum of 4 hours works well.
- Maintain oil temperature between 325°F-350°F to ensure crispy coating without burning.
- Use a deep-fry thermometer for accurate oil temperature control.
- Peanut oil is chosen for its high smoke point and neutral flavor, but can be substituted with vegetable or canola oil if needed.
- Adjust cayenne pepper amount according to your spice preference.
- Leftover fried chicken can be stored covered in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.
