Buttermilk brining is the move that changes fried chicken from good to genuinely great. Eight hours in the fridge, buttermilk and hot sauce, and the chicken comes out tender all the way through regardless of how hot your oil runs. I’ve been making this version for years and I still get excited when the first piece hits the pan. The crust is the thing: flour, chili powder, cayenne, salt, and Simple dredge, hot oil, and patience. Don’t rush the temperature back up between batches. Give the oil a minute to recover and every piece cooks evenly. This is Sunday afternoon cooking. Put on some music and enjoy it.
How to Make Buttermilk Brined Fried Chicken
The brine time
Overnight is ideal. Eight hours minimum. The hot pepper sauce in the buttermilk isn’t about heat; it tenderizes and seasons the meat all the way to the bone. Don’t skip this step or cut it short.
Dredging right
Let the excess buttermilk drip off each piece before coating in flour. Press the flour on firmly. A loose coat falls off in the oil and makes a mess of your temperature. 
Oil temperature and patience
Two inches of oil, medium-high heat, and don’t crowd the pan. Each piece needs room. If you want extra crunch, the double-fry method works: five minutes, rest, then back in until golden.
Buttermilk Brined Fried Chicken
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy fried chicken? Yes, please! This recipe is all about juicy, flavorful chicken with a perfectly crunchy coating.
Ingredients
- 1 whole chicken
- 1 qt (950 ml) buttermilk
- 1 tbsp hot pepper sauce
- Vegetable oil
- 2 cups (473 ml) all-purpose flour
- 1 tsp chili powder
- 1/2 tsp cayenne
- 1/2 tsp salt
Instructions
- Place the chicken in a large bowl with a lid or a large reclosable plastic bag.
- In another bowl, stir together the buttermilk and hot pepper sauce.
- Pour the buttermilk mixture over the chicken, ensuring all pieces are covered.
- Cover and refrigerate for 8 hours or overnight.
- Pour enough vegetable oil into an electric frying pan or heavy frying pan to a depth of about 2 inches.
- Heat on medium-high heat to 350°F (177°C).
- Drain the chicken, but do not rinse it.
- Combine the flour, chili powder, cayenne, and salt in a large reclosable plastic bag.
- Put 3 or 4 pieces of chicken into the bag and shake to coat them.
- Shake off the excess flour.
- Place the pieces in the hot oil, but do not crowd them.
- Adjust the heat to keep the oil temperature at 325°F-350°F (163°C-177°C).
- You may cover the pan briefly to reduce spatters, but do not cook the chicken completely covered or the crust will be soggy.
- Fry the pieces for 5–8 minutes, or until the undersides are brown.
- Turn with tongs and cook another 5–8 minutes, adjusting the heat if the pieces are browning too quickly.
- The chicken is done when the internal temperature is 180°F (82°C) on an instant-read thermometer or when no pink juices run out when the meat is pricked with a sharp knife.
- Drain the pieces on wire racks set over brown paper grocery bags before serving.
Notes
- For extra crispy skin, double-fry the chicken: fry for 5 minutes, remove, let cool slightly, then fry again until golden brown and cooked through.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon of lemon juice or white vinegar per cup.
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 pieces
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 8
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Can I brine the chicken for less than 8 hours?
You can go as short as 4 hours and still get noticeable tenderness, but overnight gives the best results. The buttermilk needs time to work into the meat.
What oil temperature should I maintain while frying?
Keep your oil at 350F. It will drop when you add chicken, so let it recover between batches. A thermometer is a must here.
Can I use boneless chicken pieces instead of a whole chicken?
Yes, boneless thighs or breasts work well. Reduce the frying time to about 6 to 8 minutes per side since they are thinner. Check the internal temperature reaches 165F.
Google. It is very delicious simply the best.
Kind regards ,
Juvy