This is my version of Southern fried chicken. The buttermilk brine keeps the chicken incredibly juicy, while the seasoned flour fries up crisp and deeply savoury.
It can be done in as little as four hours, but an overnight soak in the buttermilk makes a noticeable difference. Serve it with my Coleslaw and a cold beer and you're pretty much set.
Ingredients
- 4 bone-in, skin-on chicken breasts
For the Buttermilk Brine
- 1 quart buttermilk
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
For the Coating
- 2 cups all-purpose flour
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
For Frying
- Peanut oil, about 2 bottles or enough to cover the chicken
- Paper towels
Method
Combine the buttermilk, salt and pepper in a large bowl and stir until the salt dissolves.
Poke a few holes in the chicken with the tip of a knife and place the pieces in a large resealable bag. Pour in the buttermilk mixture, seal and massage the bag so the chicken is completely coated.
Refrigerate for at least 4 hours, preferably overnight.
Remove the chicken from the refrigerator about an hour before cooking.
Heat the peanut oil in a wok or heavy pot to 350°F.
Combine the flour, salt, pepper, paprika, cayenne, onion powder and garlic powder in a large paper bag or bowl.
Remove the chicken from the buttermilk, letting the excess drip off. Coat each piece generously in the seasoned flour.
Set a wire rack over a baking sheet and place the coated chicken on the rack while the oil finishes heating.
Fry the chicken, skin-side down, in batches so you do not overcrowd the pot.
Cook until the chicken is deep golden brown and reaches an internal temperature of 165°F, approximately 12–15 minutes depending on size.
Colour is just as important as time. When the chicken is a beautiful dark golden brown, it is usually ready. Allow the oil to return to 350°F before frying the next batch.
Drain on the wire rack with paper towels underneath.
Serve with my Coleslaw or simply on its own.
Kitchen Notes
The longer the chicken sits in the buttermilk, the more tender it becomes.
If you're cooking for a crowd, make separate flour mixtures and adjust the cayenne to suit everyone's spice tolerance.
Save the empty peanut oil bottles and pour the cooled used oil back into them for disposal. Never pour oil down the drain.
Good fried chicken should shatter when you bite into it and still be juicy enough that you need a napkin.