On the menu tonight – Buttermilk Fried Chicken!
This is probably the best fried chicken I have eaten. It isn’t a quick recipe, but your efforts will certainly be rewarded. Plan on starting a day before you intend to cook, beginning with brining chicken. I also recommend you make the batter and the dredge a day ahead too.
On cook day, I’ll take the chicken out of the refrigerator and sit on the counter about 30-45 minutes to take a little chill off. You don’t want to go from refrigerator to fryer right away. Have your dredge station setup along with the sheet pan of chicken that will go in the fryer, AND the sheet pan for the chicken that comes out of the fryer.
Once you’ve fried all the chicken, let it rest at least 5 minutes before serving. I use that time to pat the chicken with some paper towels to let it get even more crispy.
The next time you are craving some fried chicken, I hope you will try this recipe!
Buttemilk Fried Chicken
(1 votes, average: 5.00 out of 5)
Loading...Buttermilk Fried Chicken
Ingredients
- 3 lbs chicken thighs, skinned and de-boned
- Brine:
- 6 quarts brewed, unsweetened tea
- 1 cup granulated sugar
- 1 1/2 cups kosher salt
- 2-3 bay leaves
- 1 tsp black peppercorns
- 2 lemons, cut in half
- 1/4 cup whole garlic cloves, smashed
- Batter:
- 1 stick of European-style butter - unsalted
- 2 1/4 cups good quality, full fat buttermilk
- 1/4 cup whole milk
- 1/2 cup full fat sour cream
- 2 large eggs
- 1/4 cup granulated sugar
- 3 Tbsp baking powder
- 1 tsp Kosher salt
- 3/4 cups whole milk
- Dredge:
- 1/3 cup onion powder
- 1/4 - 1/3 cup corn starch
- 2 tsp paprika
- 2 tsp kosher salt
- 2 tsp cayenne pepper
- 1 tsp black pepper
Instructions
Day before your cook:
Make the brine in a bowl or container that can be covered
Add the chicken to the brine and cover
Let it sit for at least 8 hrs but no longer than 12 hrs
After brining, remove chicken, pat it dry and return to container (if not cooking same day)
Dredge:
In a large mixing bowl, combine all ingredients and whisk thoroughly
Set aside if using same day or store in an air-tight container if using the following day
Day of cook:
Put chicken in another large bowl and pour the batter over it
Move the chicken around to ensure all pieces are completely covered with batter
Lift chicken out of the dredge, let the excess drip off, then place in the pan/bowl that has your dredge
Press down, on both sides, to ensure the flour clings to the chicken
Set the coated chicken on a sheet pan with wax paper while the frying oil comes to temperature (325 degrees F)
I use a countertop fryer that maintains the oil temperature. If you don't have that, use a Dutch Oven deep enough that the chicken can be submerged in the oil - 4 1/2 quart or larger will work fine
Don't fill the vessel more than half way with oil
When the oil comes to temperature, carefully add 1-2 pieces of chicken at a time, but don't crowd the pan. I usually don't do more than 2-3 pieces at a time to help maintain oil temperature
Cook the chicken on one side 4-5 minutes, then flip and cook an addition 5 or so minutes
Cook until the chicken registers 165 degrees, chicken should be golden brown, but not too dark
Once finished, remove the chicken to either a sheetpan lined with paper towels or a cooling rack
Let it rest at least 5 minutes - unless you want to scorch your mouth
Notes
The batter could also be used for some really fantastic buttermilk pancakes. You'll only use 1/4 cup whole milk vs 3/4 cup. I recommend letting the batter rest in the refrigerator for at least 20-30 minutes before using. Since you are in frying mode, think of other things you can fry. I have used the batter to make fried pickles as an appetizer. Use your favorite jarred pickles. Take out however many pickles you will use, pat them dry, dunk them in the batter, then fry until golden brown. Don't forget to sprinkle them with a little salt once out of the fryer. YUM!
