Buttermilk-Brined Fried Chicken With Sage Recipe

Name: Buttermilk-Brined Fried Chicken With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cultured buttermilk (see note); 1/4 cup kosher salt; 1/4 cup hot sauce, like Frank's; 1/4 cup Worcestershire sauce; 10 sage leaves, thinly sliced; 2 chickens, each cut into 8 pieces; 4 cups flour; Kosher salt; 3 eggs; 4 cups buttermilk; 3 cups finely ground white or yellow cornmeal; 20 leaves sage, minced; 1/4 cup dry mustard; 2 tablespoons paprika; 1/2 cup dried thyme; About 2 quarts vegetable oil

Servings: persons

3 cups cultured buttermilk (see note)
1/4 cup kosher salt
1/4 cup hot sauce, like Frank's
1/4 cup Worcestershire sauce
10 sage leaves, thinly sliced
2 chickens, each cut into 8 pieces
4 cups flour
Kosher salt
3 eggs
4 cups buttermilk
3 cups finely ground white or yellow cornmeal
20 leaves sage, minced
1/4 cup dry mustard
2 tablespoons paprika
1/2 cup dried thyme
About 2 quarts vegetable oil

1
Twenty-four hours before cooking, prepare the brine: In a large bowl, whisk 1/4 cup plus 2 tablespoons water with the remaining brine ingredients until the salt has dissolved.
2
Submerge the chicken pieces in the brine.
3
Cover and refrigerate.
4
(To save space, you can also put the chicken and brine in a large sealable bag.)
5
When ready to cook, prepare the breading by whisking together 2 cups of the flour and 2 teaspoons kosher salt in a medium bowl.
6
In a separate medium bowl, whisk the eggs to break them up, then whisk in the buttermilk.
7
In a large bowl, whisk together the remaining 2 cups of flour, the cornmeal, sage, mustard, paprika, thyme and 1 tablespoon kosher salt.
8
Dredge the chicken in the plain flour, then in the buttermilk, then in the cornmeal mixture, taking care not to let the breading get too thick.
9
Let sit at room temperature for 20 minutes.
10
Meanwhile, set a large 12-to-14-inch cast-iron skillet over medium-high heat and fill with oil to 11/2 inches below the top.
11
Heat until the oil reaches 325 degrees.
12
Working in batches, fry the chicken pieces, turning them 3 or 4 times to create an even, dark-golden crust.
13
Cook until the internal temperature reaches 160 degrees, about 10 minutes.
14
(Place a splatter guard over the pan as you fry.)

3703

kcal

Calories

336

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups cultured buttermilk (see note), 1/4 cup kosher salt, 1/4 cup hot sauce, like Frank's, 1/4 cup Worcestershire sauce, and more.

Yes, Buttermilk-Brined Fried Chicken With Sage 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.

That's it — enjoy your meal!

Buttermilk-Brined Fried Chicken With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions