Brined Buttermilk Fried Chicken with Garlic and Herbs
Herb and lemon brined chicken dipped in buttermilk, coated in seasoned flour, and fried until crisp and juicy.
Equipment
- Large bowl for brining
- Large pot or deep fryer
- Thermometer
- Wire rack
Ingredients
Main Ingredients
- 8 cup cold water for the brine
- ½ cup kosher salt for the brine
- 1 lemon zested and sliced
- 6 bay leaves
- 1 tbsp black peppercorns
- ¼ cup fresh flat leaf parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tbsp honey
- 1 head garlic skin on, cloves smashed
- 10 bone in skin on chicken pieces about 5 lb total, whole breasts cut in half
- 2 cup all purpose flour
- 1 ½ tbsp garlic powder
- 1 ½ tbsp onion powder
- 1 ½ tsp sweet paprika
- 1 ½ tsp cayenne pepper
- 1 tsp kosher salt for the coating
- ½ tsp black pepper
- 4 cup buttermilk
- 10 cup peanut oil for frying
Instructions
Cooking
- Brine. Dissolve the salt in cold water, add the lemon, herbs, honey, and garlic, and soak the chicken for at least 4 hours.
- Set up the dredge. Whisk the flour and spices in one bowl and pour buttermilk into another.
- Coat. Dip each piece in buttermilk, then press into the flour.
- Fry. Fry in 350 degrees F peanut oil in batches for 15 to 18 minutes until golden and 165 degrees F inside.
- Drain. Rest the chicken on a wire rack and serve hot.
Notes
Substitutions: Use vegetable oil in place of peanut oil.
Tips: Drain the brined chicken well and keep the oil steady at 350 degrees F.
Storage: Refrigerate for up to 3 days.