12 hrs 30 mins
Air Force Mama's Note:
Adapted from Local Milk
My Private Note
Units: US | Metric
- 2 lbs chicken
- 1 quart buttermilk
- 1 cup water
- 1/8 cup kosher salt
- 1 tablespoon creole seasoning (tony chachere's)
- 1 tablespoon frank's hot sauce (or other vinegar based hot sauce)
- 1 tablespoon sriracha hot sauce
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup honey
- cayenne (optional) or hot Hungarian paprika (optional)
- 3 sprigs thyme (optional)
- 3 cups flour
- 3 teaspoons baking powder
- 3 tablespoons cornstarch
- 1 teaspoon creole seasoning (tony chachere's)
- 1 -2 teaspoon kosher salt (to taste)
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- 2 teaspoons garlic powder
- 1For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
- 2Remove from heat and cool by adding ice cubes and stirring.
- 3In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry.
- 4Divide all pieces of chicken between two large ziplock bags.
- 5Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
- 61-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry.
- 7Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
- 8Preheat oven to 350 degrees.
- 9Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
- 10Fill a third bowl with the 2 cups of buttermilk.
- 11The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
- 12Pour the oil into your pot.
- 13It should come at least two inches and no more than 1/3 of the way up the side of the pot.
- 14Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
- 15Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
- 16Place coated chicken on the wax paper lined tray.
- 17Turn the oil up to high and let it come to about 350°F.
- 18Let the coated chicken sit so that the coating will thicken while the oil gets hot.
- 19When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F.
- 20I try to keep it around 320°.
- 21You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
- 22Fry dark meat first, as it takes longer.
- 23Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
- 24Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
- 25Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
- 26Sprinkle with kosher salt.
- 27Check the internal temperature with an instant read thermometer.
- 28Fully cooked chicken will read 160 degrees and can be served then if desired.
- 29If it is lower than that, it must be finished in the oven.
- 30Fry the second batch and then place it on the rack.
- 31Place the rack in the oven for ten minutes.
- 32Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
- 33If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.
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Nutritional Facts for Buttermilk Brined Fried Chicken
Serving Size: 1 (899 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2147.6
- Calories from Fat 693
- Total Fat 77.0 g
- Saturated Fat 24.0 g
- Cholesterol 369.5 mg
- Sodium 9964.3 mg
- Total Carbohydrate 229.2 g
- Dietary Fiber 6.0 g
- Sugars 70.9 g
- Protein 128.9 g