Buttermilk-Brined Southern Fried Chicken (Brine 8 hr, Pan-Fried 45 min)
Crunchy golden crust gives way to tender, juicy meat thanks to a long buttermilk brine and a seasoned flour double-dredge. The crust is crisp from a mix of all-purpose flour and a bit of cornstarch, while a high-heat oil and a short oven finish ensure even cooking and a reliably crunchy exterior.
Swap seasonings to suit your pantry: smoked paprika or regular paprika, a pinch more cayenne for heat, or dried thyme and oregano for a herb-forward profile. For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose and rice flour or additional cornstarch for extra crispness. If you don’t have buttermilk, thin plain yogurt with a little milk until pourable and stir in a tablespoon of lemon juice or vinegar.
Serve with mashed potatoes, coleslaw, pickles, or buttery biscuits for a familiar Southern-style meal. This method scales well for larger groups—keep fried pieces warm on a wire rack in a low oven (120–140°C / 250–275°F) while you finish batches. Leftovers re-crisp nicely in a hot oven or air fryer for quick weeknight lunches or sandwiches.
How to Make It
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1
Combine buttermilk, 1 tablespoon of the salt, and granulated sugar in a large bowl or container. Add the chicken pieces, press to submerge, cover, and refrigerate for at least 8 hours or up to 24 hours.
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2
Whisk together all-purpose flour, cornstarch, black pepper, paprika, garlic powder, onion powder, cayenne, baking powder, and the remaining salt in a wide shallow bowl or baking dish.
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3
Remove chicken from the fridge and shake off excess buttermilk (do not rinse). Let rest at room temperature 20–30 minutes while you heat the oil.
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4
Pour oil into a deep skillet or heavy pot to a depth of about 1.5–2 inches (4–5 cm). Heat over medium-high until oil reaches 175°C (350°F) on an instant-read thermometer. If using a thermometer is not possible, test with a small pinch of flour: it should sizzle steadily.
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5
Working in batches to avoid overcrowding, dredge each piece of chicken thoroughly in the seasoned flour, pressing the flour onto the surface. Shake off excess and place on a wire rack; let rest 5–10 minutes so the coating adheres.
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6
Add butter to the oil if using, then carefully add chicken pieces skin-side down. Fry, turning occasionally, maintaining a temperature near 165–180°C (330–355°F). Cook until the crust is deep golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F), about 10–14 minutes per side for large pieces. Adjust heat to prevent burning.
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7
Transfer cooked pieces to a wire rack set over a sheet pan and keep in a low oven (120–140°C / 250–275°F) while finishing remaining batches. Reheat oil to temperature between batches.
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8
Once all pieces are cooked, let rest 8–10 minutes before serving. Garnish with chopped fresh parsley if desired.
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