Buttermilk fried chicken is a beloved Southern dish that has captured the hearts (and stomachs) of people across the globe. This crispy, juicy, and flavorful dish is a testament to the power of simple ingredients and classic cooking techniques. The secret to its irresistible flavor lies in the buttermilk marinade, which tenderizes the chicken and adds a tangy, slightly acidic note.
INGREDIENTS
- 2 whole chickens (2½ to 3 pounds each), cut into breasts, thighs, drumsticks, and wings
For the Brine:
- 5 lemons, halved
- 24 bay leaves
- 1 bunch (4 ounces) fresh parsley
- 1 bunch (1 ounce) fresh thyme
- ½ cup (169.5 ml) honey
- 1 head garlic, halved horizontally
- ¾ cup black peppercorns
- 2 cups (584 g) kosher salt
- 2 gallons (7.57 l) water
For the Coating and Dredging:
- 6 cups (750 g) all-purpose flour
- ¼ cup garlic powder
- ¼ cup onion powder
- 4 teaspoons paprika
- 4 teaspoons cayenne pepper
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 quart (0.95 l) buttermilk, divided
- 6 tablespoons buttermilk
For Frying:
- 2 to 3 quarts (1.9 to 2.85 l) peanut or canola oil
INSTRUCTIONS
- Prepare the Brine:In a large stockpot, combine all brine ingredients. Cover and bring to a boil, stirring to dissolve the salt. Boil for 1 minute, then remove from heat and let cool completely. Refrigerate until thoroughly chilled (about 3 hours). Once chilled, transfer the brine to a large container. Add the chicken pieces and refrigerate for 8 to 12 hours (do not brine for longer, as the chicken may become too salty).
- Prepare the Chicken: After brining, remove the chicken pieces and rinse under cold water to remove any brine residue. Pat dry with paper towels, then let the chicken sit at room temperature for about 1½ hours until it reaches room temperature.
- Prepare the Coating and Dredging Station: Heat oil in a large pot over medium heat, ensuring the oil reaches 320°F. Set up a wire cooling rack over a baking sheet for draining the fried chicken.
In one shallow bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Divide this mixture into two bowls. In a third shallow bowl, pour 1 quart of buttermilk. Add 6 tablespoons of buttermilk to one of the bowls with the flour mixture, mixing it until the coating appears shaggy.
- Coat the Chicken: Set up the station in this order: chicken pieces, dry flour mixture, buttermilk, and shaggy flour mixture. For each piece, first dip into the dry flour mixture, ensuring it’s fully coated. Then dip into the buttermilk, allowing any excess to drip off, and finally dip into the shaggy flour mixture. Transfer the coated chicken pieces to a parchment-lined baking sheet.
- Fry the Chicken: Carefully lower the chicken thighs into the hot oil. Adjust the heat to maintain 320°F. Fry the thighs for 11 to 12 minutes, turning occasionally, until golden brown and cooked through (the internal temperature should reach 170°F). Transfer to the cooling rack skin-side up.
Coat the chicken drumsticks and transfer them to the parchment-lined baking sheet. Once the oil has returned to 320°F, fry the drumsticks for about 8 minutes, checking for doneness (170°F). Transfer to the cooling rack.
Increase the oil temperature to 340°F. Coat the chicken breasts and wings. Fry the breasts for 7 minutes, until golden brown and cooked through (165°F). Fry the wings for 6 minutes, until golden brown and cooked through. Transfer both to the cooling rack.
- Rest and Serve: Allow the chicken to rest on the rack for about 10 minutes before serving. If making ahead, reheat the chicken in a 400°F oven for about 5 minutes.
NOTES
- Brine Substitute: If you don’t have time to make the brine, substitute with 1 quart of buttermilk and refrigerate the chicken overnight in a resealable bag. It won’t have as much flavor but saves time.
- Advance Prep: You can prepare the brine up to 3 days in advance.
- Chicken Prep: Buying pre-cut chicken is more expensive but saves time and effort.
- Reheating: To reheat fried chicken, place it in a 400°F oven for about 15 minutes.
