Why You’ll Love this Buttermilk-Brined Fried Chicken Recipe
If you’ve ever craved crispy, juicy fried chicken, you’re going to love this buttermilk-brined version.
The secret lies in the brining process, which makes the chicken incredibly tender and flavorful. I can’t get enough of that satisfying crunch on the outside, paired with moist, succulent meat inside.
Plus, the simplicity of preparation means I can whip this up for family dinners or gatherings without a hassle.
Trust me, once you try this recipe, you’ll find it hard to go back to regular fried chicken.
It’s comfort food at its finest, and it never fails to impress.
Ingredients of Buttermilk-Brined Fried Chicken
When it comes to whipping up a batch of Buttermilk-Brined Fried Chicken, the ingredients you choose make all the difference. This recipe is all about that rich flavor and crispy texture, and trust me, you want the good stuff.
So, let’s explore what you’ll need to create this mouthwatering dish that’ll have everyone at the table asking for seconds—or maybe even thirds.
Here’s the list of ingredients you’ll need:
- 3 cups buttermilk
- 1/3 cup coarse salt
- 2 tablespoons sugar
- 3 lbs chicken pieces (cut breast halves in half horizontally)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Peanut oil (for frying)
Now, let’s chat about these ingredients a bit. First off, buttermilk is your best friend here. It’s not just for pancakes, folks; it’s the magic that keeps the chicken tender and juicy while giving that delightful tang.
And don’t skimp on the salt and sugar in the brine—they’re essential for flavoring the chicken through and through. As for the flour, it’s all about that coating; you want it to be light but crispy.
And peanut oil? Well, that’s simply the best for frying thanks to its high smoke point. I mean, who doesn’t want perfectly fried chicken without setting off the smoke alarm?
Just a heads up, if you’re allergic to peanuts, feel free to swap it out for vegetable or canola oil. Your chicken will still turn out delicious, I promise.
How to Make Buttermilk-Brined Fried Chicken
Alright, let’s explore the delicious world of making Buttermilk-Brined Fried Chicken. First things first, you need to start the night before because great flavor doesn’t happen on a whim. Grab a large resealable plastic bag and combine 3 cups of buttermilk, 1/3 cup of coarse salt, and 2 tablespoons of sugar. This brine is where the magic happens, folks.
Once you’ve got that mixed up, toss in your 3 pounds of chicken pieces. Make sure they’re nicely coated, then seal that bag up and let it chill in the fridge overnight. This is going to make your chicken juicy and flavorful, so don’t skip this step, okay?
The next day, once you’re ready to fry, drain your chicken and pat it dry with paper towels. We want to get rid of the excess moisture, so those crispy bits can shine. Discard the brine—it’s done its job.
Now, in a large bowl, mix 2 cups of all-purpose flour with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper. Here’s where it gets a little messy and fun. In a shallow dish, pour 3/4 cup of buttermilk.
Now, here’s the sequence: coat your chicken in the flour mixture, dip it into the buttermilk to moisten it, and then coat it again in the flour. It sounds like a lot of work, but trust me, it’s worth it for that crunchy goodness.
Now, let’s talk frying. In a large skillet or Dutch oven, heat up peanut oil to a depth of about 1.5 inches and get it to 350 degrees. Be careful here; hot oil can be a bit of a diva.
Once it’s hot, gently add a few pieces of chicken at a time, making sure not to crowd the pan. You want that oil to maintain a steady temperature around 325 degrees while the chicken cooks. Fry each piece for about 12 to 15 minutes, turning once, until it’s golden brown and cooked through.
If you’re anything like me, you might find yourself stealing a piece straight from the pan—just be careful, it’s hot! Once done, drain the fried chicken on paper towels to soak up any extra oil, and keep it warm in a 300-degree oven while you fry the rest.
Before you know it, you’ll have a feast that’ll knock your socks off. Enjoy!
Buttermilk-Brined Fried Chicken Substitutions & Variations
There are plenty of ways to customize your Buttermilk-Brined Fried Chicken to suit your taste or dietary needs.
For a spicy kick, I love adding hot sauce or cayenne pepper to the buttermilk brine. If you’re looking for a dairy-free option, try using coconut milk or a plant-based yogurt instead of buttermilk.
For extra crunch, I sometimes mix in crushed cornflakes with the flour. You can also experiment with different herbs and spices, like paprika or garlic powder, to enhance the flavor.
Get creative and make this recipe your own; it’s all about personalizing it to your liking!
What to Serve with Buttermilk-Brined Fried Chicken
Buttermilk-brined fried chicken deserves sides that complement its crispy, savory goodness.
I love pairing it with creamy coleslaw; the crunch and tang balance the richness of the chicken perfectly. A side of buttery cornbread adds a delightful sweetness that enhances the overall meal.
Don’t forget some garlicky green beans or roasted veggies for that vibrant touch! For something heartier, mashed potatoes with gravy are always a hit.
And if you’re feeling adventurous, a revitalizing watermelon salad can be a surprising yet rejuvenating contrast.
With these sides, my buttermilk-brined fried chicken really shines!
Additional Tips & Notes
Serving buttermilk-brined fried chicken with delicious sides is just the beginning of creating a memorable meal.
To elevate your dish, I recommend letting the chicken rest for a few minutes after frying; this helps the juices redistribute. Don’t skip the brining time—overnight is ideal for maximum flavor and tenderness.
If you prefer a spicier kick, add cayenne pepper to your flour mixture. For extra crispy chicken, double-dip in buttermilk and flour.
Finally, always use a thermometer to guarantee oil temperature stays consistent. Trust me, these small tips make a big difference in your fried chicken experience!