Southern Buttermilk Fried Chicken Recipe
The best Southern Buttermilk Fried Chicken Recipe! Tangy, delicious, and perfect for every dinner or picnic.
Prep Time30 minutes mins
Cook Time40 minutes mins
Resting in brine and resting in buttermilk4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course, Picnic
Cuisine: American
Servings: 8 servings
Calories: 750kcal
Brine
- 2 quarts water
- ¾ cup Kosher salt
- ½ cup Turbinado sugar
- 2 tsp peppercorns, whole
- 1 lemon, halved
Buttermilk Bath
- 2 cups buttermilk
- 1 egg
- 1 tbsp Old Bay seasoning
Flour Mixture
- 2 cups All-purpose flour
- 2 tsp sea salt
- 1½ tsp black pepper, freshly ground
- 1 tsp cayenne
Chicken
- 3-4 lbs chicken, legs and thighs
- 2 cups vegetable oil
Make the Brine
Cut the lemon in half
In a large pot squeeze the lemon juice and put both lemon halves in the pot. Add the rest of the ingredients to the pot and mix well. Heat on medium-high heat until all of the sugar and salt is dissolved.
Remove from heat and let cool to room temperature. Once cool, add the chicken pieces, cover and let brine in the refrigerator for 3 hours. Drain well.
Heat cast-iron skillet or large frying pan
Add about ½" of oil and heat to medium-high, about 375°F.
Have a plate ready with paper towels to drain cooked pieces.
The Flour Mixture:
Mix all ingredients in a large ziplock or paper bag.
Shake excess buttermilk off chicken pieces before adding to the bag. Add chicken in 2 batches, about 5 pieces at a time. Shake the bag vigorously until well coated.
Frying the chicken:
Shake off excess flour and add about 5 chicken pieces to hot oil. Make sure the pieces are not touching. Fry for about 10 minutes on each side, or until golden brown. The internal temperature should be 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, put the first batch in oven on low to keep warm while you make the second batch.
Serve on a large platter.
Calories: 750kcal | Carbohydrates: 34g | Protein: 22g | Fat: 60g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 9085mg | Potassium: 315mg | Fiber: 1g | Sugar: 13g | Vitamin A: 335IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 3mg