Buttermilk Fried Chicken
The ultimate comfort food, Buttermilk Fried Chicken offers a crispy exterior with juicy, tender meat inside. Perfect for family gatherings or a cozy dinner, this recipe is a must-try! Enjoy the satisfaction of making this classic dish tonight.
Equipment
- Grater
- Mixing Bowl
- Skillet
- Chef's Knife
- Large Pot
- Food Processor
- Oven
Ingredients
- 8 cups cold water
- ½ cup kosher salt
- 1 lemon, grated zest & sliced
- 6 bay leaves
- 1 tablespoon black peppercorns
- ¼ cup flat-leaf parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic, skin left on and cloves smashed
- 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
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 quart buttermilk
- 10 cups peanut oil
Instructions
- Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
- When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.
- After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.
- Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.
- Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.
- Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture.
- Fry 10-13 minutes until golden brown, and the internal temperature is 175-180 degrees F. (The temperature of the oil will decrease so adjust the heat to keep the oil at 325.)
- Place only 3-4 chicken pieces in the pot – do NOT overcrowd the pot. The chicken will be cooked in batches.
- When chicken is cooked through, transfer it (skin-side up) to a cooling rack placed over a baking sheet and sprinkle lightly with coarse salt.
- Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170 degrees F. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.
- While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs.
- Per Thomas Keller (and me), ENJOY the best fried chicken of your life!
Notes
- Tip: For best result, if buying a whole fryer chicken, buy one smaller than 4 lbs to ensure the pieces don’t get too brown before cooking through.