Buttermilk Brinned Fried Chicken

Olivia Homecook
by Olivia Homecook
4 Portions
4 hr 45 min

An emblem of Southern US cooking, who can really say no to good ol' fried chicken?


This dish goes well with coleslaw, potato salad, creamy sriracha mayo sauce, or gravy. It is important to start this recipe early because you will need to let the chicken sit in buttermilk for a couple of hours or ideally overnight. Try not to skip this step, it is so important for getting a juicy and tender end result!


It is best to eat the chicken directly, but if you make a big batch for let's say, a dinner party, it can be good to keep the fried chicken stored in a warm oven while you fry the rest of the chicken.



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Buttermilk Brinned Fried Chicken
Recipe details
  • 4  Portions
  • Prep time: 4 Hours Cook time: 45 Minutes Total time: 4 hr 45 min
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Ingredients
For the Spice Mix
  • 2 tbsp ground paprika
  • 1 tbsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/2 tsp ground cayenne pepper
  • 2-3 tsp salt (taste adjust to your liking)
For the Buttermilk Brine
  • ½ cup buttermilk (substitute ¼ cup natural yogurt and ¼ cup milk)
  • 1 medium egg
  • Half of the spice mix
For Coating the Chicken
  • About 2 pounds of skin-on chicken thighs and/or legs (you can opt to chicken breasts)
  • ¾ cup all-purpose flour
  • 3 tbsp cornstarch
  • ¼ tsp baking powder
  • Half of the spice mix
  • 3 cups vegetable oil for frying
Instructions
For the Spice Mix
In a small bowl, combine all the spices and mix thoroughly with a fork, divide into two portions. One portion for the brine and another portion for the coating.
For the Buttermilk Brine
In a large bowl, mix together the buttermilk, egg, and half of the spice mix. Mix it well using a whisk.
Add the chicken pieces and toss and turn to coat, cover the bowl with cling wrap and let it stay in the fridge for at least 4 hours, but overnight is best.
For Coating the Chicken and the rest of instruction
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, and the other half of the spice mix.
Drop the chicken into the flour mixture and using your hands, toss to coat until every piece is thoroughly coated.
In a medium pan or wok, heat the oil to 425°F. Add and fry the chicken pieces in batches. Frying time is about 4-6 minutes on each side. Adjust the heat as necessary to maintain the temperature and fry the chicken until cooked through.
If you make a big batch, you can keep the fried chicken inside the preheated oven to keep it warm before serving.
Comments
  • Linda Linda on Jan 02, 2023

    Can you make this in an air fryer?

    • See 1 previous
    • Linda Linda on Jan 04, 2023

      Thank you for your reply. I did try it last night in my air fryer. I used large chicken legs. Cooked for 25 minutes 360 degrees. It came out great lots of flavor and krispy. I also sprayed it with a little oil. It was better than deep frying not greasy.

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