buttermilk brined fried chicken recipe

Written ByJenny Smyth Posted on
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The Best buttermilk brined fried chicken recipe

I’m so excited to share with you my favorite buttermilk brined fried chicken recipe. This dish is a classic for a reason – it’s tender, juicy, and full of flavor.

The secret to its success lies in the buttermilk brine, which helps to keep the chicken moist and flavorful. I first learned about this technique from my grandmother, who was an avid home cook and always experimented with new recipes.

She’d often say that the key to good cooking was to ‘taste as you go,’ and this recipe is no exception. The acidity in the buttermilk helps to break down the proteins in the meat, making it easier to coat and fry.

It’s a game-changer, trust me! I’ve made this recipe countless times for my family and friends, and it never fails to impress.

My kids love helping me prepare it, too – they love getting their hands messy with the flour and breading. And let’s be real, who doesn’t love a good excuse to get together with loved ones and enjoy some delicious fried chicken?

Whether you’re planning a special occasion or just need a quick weeknight dinner, this recipe is sure to become a staple in your household. So grab some chicken breasts, get ready to get your hands dirty, and let’s dive into the world of buttermilk brined fried chicken!

Buttermilk Brined Fried Chicken

4.7 from 1116 votes

Crispy fried chicken with a tender, juicy interior. The buttermilk brine ensures the chicken is flavorful and moist.

Prep Time24 hours
Cook Time30 mins
Resting Time0 mins
Total Time24 hours 30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Brine

1 cup buttermilk
1 tbsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
1 tsp dried thyme
4 boneless, skinless chicken breasts

For the Breading

1 1/2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme

For Frying

Vegetable oil for frying

👨‍🍳Directions

1In a large mixing bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and dried thyme.
2Stir until the salt and sugar are dissolved.
3Add the chicken breasts to the bowl, making sure they are fully submerged in the brine.
4Cover the bowl with plastic wrap and refrigerate for at least 24 hours.
5The chicken should be fully submerged in the brine so it absorbs the flavors and becomes tender.
6Remove the chicken from the brine and pat it dry with paper towels.
7The chicken should be very moist and tender.
8Discard the brine.
9In a separate bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Mix well.
10Coat the chicken breasts in the flour mixture, making sure they are evenly coated.
11Shake off any excess flour and set aside.
12Heat about 2 inches of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
13Use a thermometer to monitor the temperature.
14Once the oil is hot, carefully place the chicken breasts in the oil.
15Fry for 6-7 minutes on each side, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F.
16Use a thermometer to check the temperature.
17Remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
18Let it rest for a few minutes before serving.
19The chicken should be crispy on the outside and juicy on the inside.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Plastic wrap
Deep fryer or large heavy-bottomed pot
Thermometer
Plate lined with paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spice level by adding more or less paprika and black pepper. For a healthier option, bake the chicken at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F.

Watch Video Of How Buttermilk Brined Fried Chicken Works

This recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner. The best part?

It’s incredibly easy to make ahead of time! Simply soak the chicken in the buttermilk brine as instructed, then coat and fry when you’re ready.

You can also reheat leftover fried chicken by wrapping it tightly in foil and baking at 300°F (150°C) for about 20-25 minutes or until crispy again.

❓ Frequently Asked Questions About Buttermilk Brined Fried Chicken

Q: What is buttermilk brine and how does it affect the chicken?

Buttermilk brine is a mixture of buttermilk, spices, and sometimes herbs that helps to tenderize and flavor the chicken before frying. The acidity in the buttermilk breaks down the proteins in the meat, making it easier to coat and fry evenly.

Q: Can I use regular milk instead of buttermilk?

No, you should use real buttermilk for this recipe. Regular milk won’t provide the same level of acidity and flavor that buttermilk does.

Q: How long should I soak the chicken in the buttermilk brine?

Soak the chicken in the brine for at least 2 hours or overnight for best results. This will allow the acidity in the buttermilk to break down the proteins in the meat.

Q: Can I make this recipe without deep-frying?

Yes, you can bake or grill the chicken instead of deep-frying it. Simply adjust your cooking time accordingly – baked or grilled chicken will take longer than deep-fried.

Q: How do I store leftover fried chicken?

You can store leftover fried chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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