Buttermilk-Brined Fried Chicken

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Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.

Prep Time:
30 mins
Cook Time:
12 mins
Chill Time:
2 hrs
Total Time:
2 hrs 42 mins
Servings:
6

Ingredients

  • 3 cup buttermilk

  • cup kosher salt

  • 2 tablespoon sugar

  • 2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks)

  • 2 cup all-purpose flour

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • ¾ 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.

Spicy 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 (per serving)

549 Calories
30g Fat
35g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 549
% Daily Value *
Total Fat 30g 38%
Saturated Fat 6g 30%
Cholesterol 88mg 29%
Sodium 1191mg 52%
Total Carbohydrate 35g 13%
Total Sugars 4g
Protein 34g
Vitamin C 1.2mg 6%
Calcium 90.9mg 7%
Iron 3.4mg 19%
Potassium 329mg 7%
Folate, total 20.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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