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Buttermilk Fried Chicken Recipe

This Buttermilk Fried Chicken Recipe is irresistibly crispy and juicy! Marinated in flavorful buttermilk and herbs, it's comfort food perfected.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Buttermilk, Comfort Food, Crispy, Easy, Fried Chicken
Servings: 4 servings

Ingredients

For the Brine:

  • 8 cups cold water
  • 1 cup kosher salt
  • 1 lemon grated zest & sliced
  • 6 bay leaves
  • 1 tablespoon black peppercorns
  • 1 cup flat-leaf parsley (Italian parsley)
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 3 tablespoons honey
  • 1 head garlic skin left on and cloves smashed

For the Chicken:

  • 10 pieces chicken skin-on and bone-in, whole breasts cut in half
  • 1 quart buttermilk

For the Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper

For Frying:

  • 10 cups peanut oil for frying

Instructions

Prepare the Brine

  • In a large mixing bowl, combine 8 cups of cold water with 1 cup of kosher salt, 1 lemon (grated zest & sliced), 6 bay leaves, 1 tablespoon of black peppercorns, 1 cup of flat-leaf parsley, 2 sprigs of rosemary, 4 sprigs of thyme, 3 tablespoons of honey, and 1 head of garlic (smashed). Stir until the salt is fully dissolved.

Marinate the Chicken

  • Add the 10 pieces of chicken to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for maximum flavor.

Prepare the Coating

  • In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of sweet paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper.

Heat the Oil

  • In a deep frying pot or Dutch oven, pour in 10 cups of peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Dredge the Chicken

  • Remove the chicken from the brine and shake off excess liquid. Dredge each piece in the flour mixture, ensuring an even coating. Place the coated chicken on a wire rack to let the excess flour fall off.

Fry the Chicken

  • Once the oil is hot, carefully add the chicken pieces in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Serve

  • Using a slotted spoon or spider, remove the fried chicken from the oil and place it on a cooling rack lined with paper towels. Let it rest for a few minutes before serving.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Deep frying pot
  • Dutch Oven
  • Thermometer
  • Slotted Spoon
  • Spider
  • Cooling Rack
  • Paper Towels

Notes

  • Use a thermometer to maintain the oil temperature at 350°F for perfectly crispy chicken.
  • Marinate the chicken overnight for maximum flavor and tenderness.
  • Allow the coated chicken to rest on a wire rack before frying to remove excess flour.
  • Try substituting different cuts of chicken like thighs or drumsticks for variety.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.