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Buttermilk Fried Chicken

With this Buttermilk Fried Chicken recipe, your kitchen transforms into a haven of crunchy, golden delights. Pair it with cornbread, slaw, or even a slice of sticky bun breakfast ring for a Southern-inspired meal.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale

For the Brine:

  • 8 cups water

  • 1/3 cup kosher salt

  • 1 lemon, sliced

  • 3 bay leaves

  • 1 tbsp black peppercorns

  • 1/4 bunch flat leaf parsley

  • 2 sprigs fresh rosemary

  • 2 tbsp honey

  • 4 cloves garlic, smashed

For the Fried Chicken:

  • 3 lb whole chicken, cut into 10 pieces (breast halved)

  • 2 cups all-purpose flour

  • 1.5 tbsp garlic powder

  • 1.5 tbsp onion powder

  • 1.5 tsp paprika

  • 1.5 tsp cayenne pepper

  • 1 tsp salt

  • 1 tsp black pepper

  • 2 cups buttermilk

  • Tallow (or oil), for frying

Suggested Side Dishes for Pairing:

  • Red potato salad

  • Creamy coleslaw

  • Homemade cornbread

Instructions

  • Prepare the Brine: In a pot, combine all brine ingredients. Bring to a boil for 1 minute until salt dissolves. Chill completely. Use an ice bath for faster cooling if needed.

  • Brine the Chicken: Place chicken in cooled brine and refrigerate for 8 hours. Do not exceed this time or the chicken may become too salty.

  • Dry and Rest: Remove chicken from brine, discard liquid, and pat pieces very dry with paper towels. Rest for 1 hour at room temperature.

  • Mix the Coating: Combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Divide between two bowls. Place buttermilk in a separate bowl.

  • Heat the Oil: Fill fryer or pot with tallow to reach several inches deep. Heat to 320°F and check with a thermometer.

  • Bread the Dark Meat: Dip drumsticks and thighs into flour, shake off, then into buttermilk, shake off, then coat again with flour. Fry 10 minutes until golden brown and 170°F internally. Drain on paper towels.

  • Adjust Oil and Fry White Meat: Raise oil to 340°F. Coat wings and breasts the same way, then fry for 6–7 minutes until golden and cooked to 160°F. Drain well.

 

  • Author: Linda
  • Prep Time: 30 minutes (plus 8 hours brining)
  • Cook Time: 25 minutes