Buttermilk Fried Chicken

Southern Style Buttermilk Fried Chicken is a classic

and should be on every Summer picnic menu!

There are as many recipes for fried chicken as there are cooks. After many tries, this is our favorite version! While there are a few steps involved, each step is easy and worth the time!

This chicken becomes extra tender when it’s been brined and then takes a bath in buttermilk before being fried

Brine and buttermilk are the magic ingredients!

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Why Buttermilk for fried chicken?

Buttermilk contains lactic acid, a mild acid that gently breaks down protein and makes the chicken more tender. Additionally, brining adds needed moisture to the meat and also helps break down proteins for extra tender chicken. The result is tender tangy fried chicken!

Tips for making perfect buttermilk fried chicken:

Here are a few tips and tricks to making your Southern-style buttermilk fried chicken perfect:

• Types of chicken: Everyone has their favorite pieces but in our experience thighs and legs, with skin on, work the best. You can use chicken breasts, but use bone-in.
• Brining is an extra step but worth it. Any type of brine will always have salt, liquid, and sugar in varying amounts. Brining adds moisture to the chicken.
• Don’t brine this recipe for more than 3 hours. A general rule of thumb is to leave your meat in its brine for roughly one hour per pound.
• Placing the chicken in buttermilk after brining gives the chicken a chance to absorb the tangy flavor which really comes through when finished.
• Make sure the oil is hot enough when you start frying otherwise your chicken will absorb the oil and become greasy, instead of crispy.
• Use an oil that can withstand high heat, such as peanut, canola, vegetable, or safflower oil.
• Don’t overcrowd the chicken when you put it in the pan. You want it to fry, not steam.
• Since you will be making the chicken in two batches, you may want to keep the first batch warm in the oven while frying the second batch.

How to make Buttermilk Fried Chicken:

BRINING:

• Prepare the brine by combining the water, salt, sugar, and peppercorns together in a large pot. Cut lemon in half, squeeze juice into the water and add the lemons to the pot. Heat to dissolve the sugar and then let the brine cool to room temperature.
• Add the chicken pieces, cover, and refrigerate for 3 hours. Then drain the chicken from the brine

THE BUTTERMILK SOAK:

• In a large deep bowl combine buttermilk, egg, and seasoning
• Add brined chicken to the buttermilk, cover and refrigerate for 60-90 minutes

MAKE THE FLOUR MIXTURE:

• In a paper bag, or resealable plastic bag, add flour, salt, pepper, and cayenne. Shake to combine.
• Shake excess buttermilk from chicken pieces and put about 5 pieces at a time into the bag and shake to coat. You will work in batches.

FRYING THE CHICKEN:

• In a large cast-iron skillet (or regular skillet) add oil to about 1/2″ deep and heat to medium-high, about 375°F.
• Line a sheet pan with paper towels
• Shake off excess flour from chicken, add to hot oil and cook chicken in single layers only. Be sure pieces are not touching.
• Fry about 10 minutes on each side until golden brown, and the internal temperature is 165°F
• Remove each piece and put on paper towels to briefly drain and then cool on a wire rack
• Repeat with the second batch. If needed, keep the first batch in the oven on low heat to keep it warm

Suggestions for Wine Pairings:

This dish pairs well with a crisp acidic Riesling or an effervescent sparkling wine or champagne. The crisp acidity in both works well with the richness of the chicken.

Your weekday wine:

• Hermann Wiemer, Dry Riesling, New York
• Roederer Estate Brut Sparkling Wine, California

Your weekend wine:

• Fess Parker Rodney’s Dry Riesling, California
• Trimbach Riesling, Alsace, France
• Medici Ermete Concerto Reggiano, Lambrusco, Italy

A special occasion wine:

• Schaefer Willi Riesling Auslese Graacher Himmelreich, Germany
• Veuve Clicquot Yellow Label Brut Champagne, France

Great Side Dish Pairing Ideas:

• Grilled Artichokes with Lemon Dill Aioli
• Asian Coleslaw with Peanut Dressing
• Strawberry Spinach Salad
• Grilled Corn on the Cob with Sweet Chili Sauce