Buttermilk-Brined Fried Chicken – a delicious recipe with buttermilk, buttermilk, coarse salt, sugar, chicken, flour. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine 3 cups of buttermilk, salt, and sugar in a large resealable plastic bag.
2
Add all chicken pieces to the brine; seal bag. Chill overnight.
3
Drain chicken; pat dry with paper towels. Discard brine.
4
In a large bowl, combine flour, and 1/4 teaspoons each of salt and pepper. Place 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture, dip in buttermilk; coat again with flour mixture.
5
Meanwhile, heat peanut oil in large skillet or Dutch oven to depth of 1 1/2 inches and 350 degrees.
6
Using tongs, carefully add a few pieces of chicken at a time to skillet. Maintain oil temperature at 325 degrees. Fry chicken for 12-15 minutes or until no longer pink, and coating is golden brown, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree oven while frying remaining pieces.
2335
kcal
Calories
187
g
Fat
55
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups buttermilk, 3/4 cup buttermilk, 1/3 cup coarse salt, 2 tablespoons sugar, and more.
Yes, Buttermilk-Brined Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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