Buttermilk-Brined Fried Chicken

Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.


Buttermilk-Brined Fried Chicken

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Servings: 6
Serving size: 3  ounces chicken plain or spicy variation
Prep Time: 30 mins
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Ingredients
  • 3   cups 
    buttermilk
  • 1/3  cup 
    kosher salt
  • 2   tablespoons 
    sugar
  • 2 1/2 - 3   pounds 
    meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2   cups 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    black pepper
  • 3/4  cup 
    buttermilk
  •  
    Cooking oil
Directions
1.
For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2.
In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.
3.
Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
Variation
  • Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
Variation
  • Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.

    Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.
    Daily Values: 1% vit. A, 2 % vit. C, 10% calcium, 17% iron.
    Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat
Nutrition information
Per Serving: cal. (kcal) 549, Fat, total (g) 30, chol. (mg) 88, sat. fat (g) 6, carb. (g) 35, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 4, pro. (g) 34, vit. A (RE) 0, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.4, Riboflavin (mg) 0.45, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 1191, Potassium (mg) 329, calcium (mg) 90.87, iron (mg) 3.42, Starch () 2.5, Medium-Fat Meat () 3.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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