Two-Day Marinated Fried Chicken Recipe

Name: Two-Day Marinated Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 1 teaspoon kosher salt; 4 quarts cold water; One 4-pound chicken, cut into 8 pieces; 1 quart buttermilk; 2 tablespoons Tabasco; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons Old Bay Seasoning; 1 teaspoon cayenne pepper; 1 teaspoon freshly ground black pepper; Vegetable oil, for frying

Servings: persons

1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

1
In a pot, dissolve 1/2 cup of the salt in the water.
2
Submerge the chicken in the brine; refrigerate overnight.
3
Drain and rinse the chicken.
4
Rinse out the pot.
5
Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
6
In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt.
7
Shake the excess marinade off the chicken, then dredge in the flour.
8
Dip the chicken back into the buttermilk and coat again in the flour.
9
Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375.
10
Fry the chicken in batches until golden and cooked through, about 6 minutes per side.
11
Drain on paper towels and serve.

405

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/2 cup plus 1 teaspoon kosher salt, 4 quarts cold water, One 4-pound chicken, cut into 8 pieces, 1 quart buttermilk, and more.

Yes, Two-Day Marinated 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.

That's it — enjoy your meal!

Two-Day Marinated Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions