Buttermilk-Brined Fried Chicken

1
Jennifer Utley

By
@jeneth38

Found this recipe and it's a MUST KEEPER! Perfect for picnics and family gatherings. Our family loves getting together for Sunday Suppers. This recipe is a family favorite!

Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
15 Min

Ingredients

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  • 3 c
    buttermilk
  • 1/3 c
    coarse salt
  • 2 Tbsp
    sugar
  • 2 1/2 - 3 lb
    meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 3/4 c
    buttermilk
  • ·
    cooking oil
  • WANT SPICY?

  • ·
    prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.

How to Make Buttermilk-Brined Fried Chicken

Step-by-Step

  1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
  2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
  3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces.

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About Buttermilk-Brined Fried Chicken

Course/Dish: Chicken
Other Tag: For Kids




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