Buttermilk-Fried Chicken

September 13, 2017

This BEST EVER BUTTERMILK FRIED CHICKEN will become the favorite chicken of your life! Anyone can master this AMAZING technique for the most tender juicy chicken with a crunchy savory outer skin. SO GOOD

For the Brine:
• 8 cups (½ gallon) cold water
• ½ cup kosher salt
• 1 lemon; grated zest & sliced
• 6 bay leaves
• 1 tablespoon black peppercorns
• ¼ cup flat leaf (Italian) parsley
• 2 sprigs rosemary
• 4 sprigs thyme
• 3 tablespoons honey
• 1 head garlic; cloves smashed, and skin left on
For Frying the Chicken:
• 10 pieces chicken, skin-on and bone-in (whole breast cut in-half)
• 2 cups all-purpose flour
• 1½ tablespoons garlic powder
• 1½ tablespoons onion powder
• 1½ teaspoons sweet paprika
• 1½ teaspoons cayenne pepper or 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black peppe
• 1 quart buttermilk
• 10 cups Peanut, Canola or Vegetable Oil, for frying (peanut is best, but is the most expensive)

For the Brine: 1. Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely. 2. When the mixture has chilled, add the chicken pieces and...
See the full directions on my site

Nutritions

Calories
5424

Sodium
15241mg
635% DV

Fat
648g
997% DV

Protein
119g
239% DV

Carbs
171g
58% DV

Fiber
96g
384% DV

Dinner Chicken