Buttermilk Brined Fried Chicken: A Southern Classic

Few dishes embody Western comfort food quite like crispy, golden fried chicken. This recipe elevates the classic with a buttermilk brine, ensuring incredibly juicy and flavorful chicken that's impossible to resist. The secret to perfect fried chicken lies in the proper technique and the right ingredients. So, grab your skillet, and let's get frying!

Ingredients

For the Brine:

• 1 (3-4 pound) chicken, cut into pieces
• 4 cups buttermilk
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)

For the Coating:

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying:

• Vegetable oil, for frying (approximately 6-8 cups)

Instructions

1. Brine the Chicken: In a large bowl, whisk together buttermilk, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add chicken pieces and ensure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer the better for optimal flavor and tenderness!

2. Prepare the Coating: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, and pepper. The cornstarch helps create an extra-crispy coating, and the baking powder adds a touch of lightness.

3. Dredge the Chicken: Remove chicken from the buttermilk brine, allowing excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing to ensure the coating adheres well. This is crucial for a thick, crunchy crust. Shake off excess flour to prevent the oil from getting overly gunky.

4. Heat the Oil: Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 325°F (160°C). Use a thermometer to ensure the oil is at the correct temperature. If it's too low, the chicken will be greasy; if it's too high, it will burn on the outside before it's cooked through.

5. Fry the Chicken: Carefully place chicken pieces into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.

6. Drain and Cool: Remove chicken from skillet and place on a wire rack lined with paper towels to drain excess oil. A wire rack is essential for keeping the chicken crispy.

7. Serve: Let cool slightly before serving.

Serving Suggestions

This fried chicken is fantastic served with classic Southern sides like:

• Creamy mashed potatoes and gravy
• Coleslaw
• Corn on the cob
• Biscuits
• Macaroni and cheese

Enjoy!