Crispy Buttermilk-Brined Southern Fried Chicken
Indulge in this delightful Crispy Buttermilk-Brined Southern Fried Chicken, where juicy pieces of chicken are transformed into a mouthwatering dish through a flavorful buttermilk brine. This recipe features a perfect balance of salt and sugar, ensuring tender and flavorful meat. Coated in a seasoned flour mixture and fried to golden perfection, this dish is ideal for gatherings and family dinners. Serve with your favorite sides for a truly satisfying experience.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
buttermilk
3 cups (for brining)
coarse salt
1/3 cup (for brining)
sugar
2 tablespoons (for brining)
chicken pieces
3 lbs (cut breast halves in half horizontally)
all-purpose flour
2 cups (for coating)
salt
1/4 teaspoon (for seasoning)
black pepper
1/4 teaspoon (freshly ground, for seasoning)
peanut oil
as needed (for frying)
Instructions
1
In a large resealable plastic bag, combine 3 cups of buttermilk, 1/3 cup of coarse salt, and 2 tablespoons of sugar. Mix well until dissolved.
2
Add the chicken pieces to the brine, ensuring they are fully submerged in the mixture. Seal the bag and refrigerate overnight to allow the chicken to absorb the flavors.
3
The next day, remove the chicken from the brine, letting any excess liquid drip off. Pat the chicken pieces dry with paper towels and discard the brine.
4
In a large mixing bowl, combine 2 cups of all-purpose flour with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix well.
5
Pour 3/4 cup of buttermilk into a shallow dish. Set up a coating station with the flour mixture on one side and the buttermilk on the other.
6
Coat each piece of chicken in the flour mixture, then dip it in buttermilk, allowing any excess to drip off. Finally, coat the chicken again in the flour mixture for an extra crispy crust.
7
In a large skillet or Dutch oven, heat enough peanut oil to reach a depth of 1 1/2 inches. Preheat the oil to 350°F (175°C).
8
Working in batches, carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Maintain the oil temperature at 325°F (160°C).
9
Fry the chicken for 12-15 minutes, turning occasionally, until they are no longer pink in the center and the coating is golden brown. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
10
Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil. To keep the chicken warm while frying the remaining pieces, place them in a preheated oven at 300°F (150°C).
11
Serve warm and enjoy your perfectly crispy buttermilk-brined fried chicken!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this fried chicken recipe?
The recipe is for Crispy Buttermilk-Brined Southern Fried Chicken.
What makes this chicken particularly flavorful and tender?
The chicken is soaked in a buttermilk brine with salt and sugar, which ensures the meat is juicy and well-seasoned.
How much buttermilk is required for the brine?
The recipe calls for 3 cups of buttermilk for the brine.
How much salt is used in the brine?
You should use 1/3 cup of coarse salt for the brining process.
Is sugar included in the brine?
Yes, 2 tablespoons of sugar are added to the buttermilk brine.
How long should the chicken be brined?
The chicken should be refrigerated in the brine overnight.
How much chicken does this recipe require?
The recipe uses 3 lbs of chicken pieces.
How should the chicken breasts be prepared?
The breast halves should be cut in half horizontally.
What should I do with the chicken after removing it from the brine?
Remove the chicken, let excess liquid drip off, pat the pieces dry with paper towels, and discard the used brine.
What are the ingredients for the flour coating?
The coating consists of 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
How much buttermilk is needed for the coating station?
You will need an additional 3/4 cup of buttermilk for the dredging station.
What is the specific dredging sequence for the chicken?
Coat the chicken in the flour mixture, dip it in buttermilk, and then coat it again in the flour mixture.
Why is the chicken coated in flour twice?
Double-coating the chicken in the flour mixture creates an extra crispy crust.
What type of oil is recommended for frying?
Peanut oil is recommended for frying this chicken.
How much oil should be used in the skillet?
You should add enough oil to reach a depth of 1 1/2 inches.
What temperature should the oil be preheated to?
The oil should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What temperature should the oil be maintained at during frying?
The oil temperature should be maintained at 325 degrees Fahrenheit (160 degrees Celsius) while frying.
What kind of cookware is best for frying this chicken?
A large skillet or a Dutch oven is ideal for this recipe.
Should all the chicken be fried at the same time?
No, you should work in batches to avoid overcrowding the pan.
How long does it take to fry the chicken?
The chicken should be fried for 12 to 15 minutes, turning occasionally.
What is the safe internal temperature for the fried chicken?
The internal temperature should reach 165 degrees Fahrenheit (75 degrees Celsius).
How do you know when the chicken is fully cooked?
The chicken is done when the coating is golden brown, the center is no longer pink, and it reaches the correct internal temperature.
What should be done with the chicken immediately after frying?
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
How can you keep the first batches of chicken warm?
Place the cooked pieces in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) while you fry the rest.
What type of pepper is used in the seasoning?
The recipe calls for freshly ground black pepper.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for family dinners.
What category of cuisine does this recipe fall under?
This recipe is categorized as Southern cuisine and comfort food.
Is the brine reused for the coating?
No, the brine used for soaking the chicken should be discarded; fresh buttermilk is used for the coating station.
Can I use regular salt instead of coarse salt?
The recipe specifies coarse salt for the brine, which affects the salt-to-volume ratio, so coarse salt is preferred.
What are some recommended ways to serve this dish?
It is recommended to serve the chicken warm with your favorite sides for a satisfying experience.