Buttermilk-Brined Southern Fried Chicken (Print Version)
# Ingredients:
→ Spice Mix
01 -
2 tablespoons paprika
02 -
2 tablespoons freshly ground black pepper
03 -
2 teaspoons garlic powder
04 -
2 teaspoons dried oregano
05 -
1/2 teaspoon cayenne pepper
→ Buttermilk Brine
06 -
1 cup buttermilk
07 -
1 large egg
08 -
Kosher salt
→ For the Chicken
09 -
1 whole chicken (about 4 pounds), cut into 10 pieces (or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings)
10 -
1 1/2 cups all-purpose flour
11 -
1/2 cup cornstarch
12 -
1 teaspoon baking powder
13 -
4 cups vegetable shortening for frying
# Instructions:
01 -
In a small bowl, mix together paprika, black pepper, garlic powder, oregano, and cayenne until well combined.
02 -
Whisk together buttermilk, egg, 1 tablespoon of salt, and 2 tablespoons of your spice mixture in a large bowl. Add chicken pieces, coat thoroughly, then transfer everything to a large zipper-lock freezer bag. Refrigerate for at least 4 hours or overnight, flipping occasionally to ensure even coating.
03 -
In a large bowl, whisk flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture. Take 3 tablespoons of the marinade from your chicken bag and work it into the flour with your fingers – this creates those perfect craggy bits!
04 -
One piece at a time, let excess brine drip off each chicken piece, then drop into the flour mixture. Once all pieces are in, toss thoroughly until every piece has a thick, even coating. Press with your hands to help the coating adhere.
05 -
Preheat your oven to 350°F and position a rack in the middle. Heat shortening to 425°F in a 12-inch cast-iron skillet or large wok over medium-high heat.
06 -
Shake off excess flour from each piece in a mesh strainer, then place skin-side down in the hot oil. The temperature will drop to about 300°F – maintain this temperature throughout cooking. Fry until deep golden brown (about 6 minutes), then flip and cook another 4 minutes. Don't disturb the chicken for the first 3 minutes or you'll lose the coating!
07 -
Transfer chicken to a wire rack on a baking sheet, season lightly with salt, and bake until breast pieces reach 150°F and thigh/drumstick pieces reach 165°F (about 5-10 minutes). Remove pieces as they reach temperature.
08 -
For even crunchier chicken, refrigerate the cooked pieces for at least 1 hour (or overnight). When ready to serve, reheat oil to 400°F and fry chicken pieces again for about 5 minutes, flipping halfway, until completely crisp.
# Notes:
01 -
This Southern fried chicken gets its exceptional flavor from a spiced buttermilk brine that keeps the meat juicy and tender.
02 -
The secret to the shatteringly crisp crust is working some of the buttermilk brine into the flour coating.
03 -
For best results, let the chicken rest in the refrigerator after brining for at least 4 hours or overnight.