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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Buttermilk-Brined Fried Chicken

Makes: 6 servings
Serving size: 3 ounces chicken plain or spicy variation
Prep 30 mins Chill 2 hrs Cook 12 mins  per batch
Buttermilk-Brined Fried Chicken
Ingredients
  • 3  cups  buttermilk
  • 1/3  cup  kosher salt
  • 2  tablespoons  sugar
  • 2 1/2 - 3  pounds  meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 3/4  cup  buttermilk
  •  Cooking oil
Directions

1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

From the Test KitchenSpicy Buttermilk-Brined Fried Chicken:
  • Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
Pecan Buttermilk-Brined Fried Chicken:
  • Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
  • Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.
  • Daily Values: 1% vit. A, 2 % vit. C, 10% calcium, 17% iron.
  • Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat
Nutrition Facts (Buttermilk-Brined Fried Chicken)
  • Servings Per Recipe 6,
  • cal. (kcal) 549,
  • Fat, total (g) 30,
  • chol. (mg) 88,
  • sat. fat (g) 6,
  • carb. (g) 35,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 34,
  • vit. A (RE) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1191,
  • Potassium (mg) 329,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Starch () 3,
  • Medium-Fat Meat () 4,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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