Buttermilk-Brined Fried Chicken
Inspired by techniques from Serious Eats and America's Test Kitchen.
This follows the same classic Southern frying method, temperature and times, but swaps the dry brine and egg wash for a tangy, salted buttermilk soak with hot sauce, plus a craggy baking-powder crust.
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Method
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Equipment
- large heavy cast-iron or deep frying pan (28-30 cm) or heavy pot
- frying thermometer
- wire rack set over a tray
- tongs
- instant-read thermometer
- large bowl or zip bag
- wide shallow bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 773 kcal |
| Protein | 36.2 g |
| Carbohydrate | 25.1 g |
| of which sugars | 2 g |
| of which free sugars | 0 g |
| Fat | 58.1 g |
| of which saturates | 10.9 g |
| Fibre | 1 g |
| Salt | 2.65 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Buttermilk brine
- 1.2 kg chicken pieces on the bone: thighs and drumsticks, skin on 8 pieces
- 500 ml buttermilk
- 9 g fine sea salt or table salt about 1½ tsp
- 1 tbsp hot pepper sauce
- 1 tsp garlic powder
Seasoned flour
- 200 g plain flour
- 30 g cornflour (cornstarch)
- 1 tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp ground black pepper
- ½ tsp cayenne pepper
For frying
- 1.5 l neutral frying oil (sunflower, rapeseed or vegetable) for 4-5 cm depth
- 1
Buttermilk brine. Combine the buttermilk, salt, hot pepper sauce and garlic powder in a large bowl or zip bag, add the chicken pieces and turn to coat. Cover and refrigerate for 4-24 hours. The salt seasons the meat right through, while the buttermilk's mild acidity helps keep it tender and juicy.
- 2
Build the craggy flour. Whisk the flour, cornflour, baking powder and seasonings together in a shallow dish. Drizzle in about 3 tbsp of the buttermilk marinade and rub it through with your fingers until it forms small, craggy clumps. The baking powder lifts and aerates the crust as it fries, while the buttermilk clumps create extra texture and shatter.
- 3
Coat the chicken. Lift each piece from the marinade, letting the excess drip off for a few seconds, then press firmly into the flour mixture on all sides, working the clumps into the surface. Rest the coated pieces on a rack for 15 minutes so the coating sets before frying.
- 4
Fry until deep golden. Heat the oil to 175°C in a heavy pot or deep pan, then fry the pieces 4 at a time, turning regularly, as the oil settles to 150-160°C. Let the oil come back up to 175°C before each new batch. Fry for 13-16 minutes until the crust is deep golden and craggy and the thickest part of the thigh reads 77-80°C. The extra-textured crust browns a little more unevenly than a smooth dredge, which gives the rough look this style is known for.
- 5
Drain and rest. Lift the pieces onto a wire rack to drain any excess oil. Letting them sit for a few minutes keeps the crust crisp, since steam escapes upward instead of being trapped against a plate.
Storage
Keep leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a hot oven until piping hot and 74°C in the centre, to stop the crust going soft. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
