Buttermilk-Brined Southern Fried Chicken


Course: Dinner
Cuisine: Southern
  • 10 pieces of chicken
  • 5 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tbsp minced garlic
  • 3 springs fresh thyme
  • 1 tbsp onion powder
  • 2 tsp paprika
  • 3 tbsp kosher salt
  • 2 tsp freshly cracked black pepper
Flour Coating
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1-2 tsp kosher salt
  • 1 tbsp black pepper
  • Vegetable oil
  1. In a large bowl or two gallon-sized zip-top bags, put brine herbs and spices in. Pour buttermilk into the bowl and whisk up to mix buttermilk and seasoning together. Add chicken pieces and make sure each piece is submerged in the buttermilk. Refrigerate at least 4 hours, overnight most prefered. You can brine the chicken to up to 24 hours.
  2. When you're ready to start frying, begin bringing a 6 quart enamel cast iron dutch oven (or any other large, heavy bottom pot) filled half-way with vegetable oil to temperature. Use a candy/oil thermometer to bring oil to 325 degrees F. When you place the stem of a wooden spoon in the oil, it should start to bubble around it. That's when you know it's ready. This is a good way to test the oil temperature if you don't have a thermometer.
  3. Preheat oven to 200 degrees F.
  4. While oil is coming to temp, in a large bowl whisk together flour, cornstarch, baking powder, and spices and herbs. Splash a bit of brine, about 4 tbsp, into the flour.


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