Buttermilk Fried Chicken

Instructions

Prepare the Brine - In a large pot, combine water, salt, honey, lemon, garlic, parsley, thyme, and bay leaves. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using. The brine can be refrigerated for up to 3 days.
Breakdown the Chicken - Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 boneless breast quarters, and 2 wings.
Brine the Chicken - Add the chicken pieces to the pot of cooled brine or pour into large re-sealable plastic bags. Refrigerate for 12 hours. No longer or the chicken may become too salty.
Dry the Pieces - Remove the chicken from the brine. Discard the brine and rinse the pieces under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels. Let rest at room temperature for 1 ½ hours or until they come to room temperature.
Prepare the Frying Oil - Add oil to a large pot (about 4.5-quart size). The oil should fill the pot with at least 2 inches of oil. Add more if needed. No matter what size pot you have, the oil should not come more than one-third of the way up the sides.
Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
Mix the Coating - In a large bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Mix the Dredging - Pour the buttermilk into a separate bowl and season with 1 teaspoon salt and ½ teaspoon pepper.
Setup Dipping Station - Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Organize the chicken pieces, one bowl of coating, and the bowl to dredge.
Dipping Sequence - Just before frying, dip the chicken into the coating, turn, and pat off the excess. Dip into the buttermilk, allowing the excess to run back into the bowl. Dip the chicken back into the coating. Transfer to the parchment-lined pan. Repeat with the remaining pieces.
Fry the Thighs and Drumsticks - Heat the oil to 320°F (160ºF). Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry and move the chicken around as needed until the skin is golden brown, cooked through, and crisp, about 8 to 12 minutes.
Transfer the cooked thighs to the cooling rack, skin-side-up, and let rest while frying the remaining pieces. Sprinkle with fine sea salt if desired. Bring the oil back to 320ºF (160ºC), and add the drumsticks. Cook until golden brown, about 7 to 9 minutes. Transfer to the wire rack.
Fry the Breasts and Wings - Turn up the heat and increase the oil temperature to 340°F (171ºC). Carefully lower the breasts in. Fry until golden brown, cooked through, and crisp, about 6 to 8 minutes. Transfer to the wire rack. Cook the wings until golden brown, about 5 to 7 minutes. Transfer to the rack and turn off the heat.
To Serve - Arrange the pieces on a serving platter. Add herb sprigs.

Buttermilk Fried Chicken

Ingredients

Chicken

Chicken Brine

For Dredging and Frying

Coating

Special Equipment

Instructions

Notes

Nutrition