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Crispy Buttermilk-Brined Fried Chicken Recipe Perfect for Sunday Dinner

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This crispy buttermilk-brined fried chicken recipe delivers a golden crust with tender, juicy meat inside. Perfect for a quick and delicious Sunday dinner, it features a flavorful buttermilk brine and a seasoned flour coating for irresistible crunch.

Ingredients

Scale
  • 4 cups buttermilk (full-fat preferred for richness)
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns, crushed
  • 2 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce (optional)
  • 3 to 4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • Vegetable oil or peanut oil for frying (enough for 2 inches deep)
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Buttermilk Brine: In a large bowl, whisk together 4 cups of buttermilk, kosher salt, crushed black peppercorns, smashed garlic cloves, smoked paprika, and optional hot sauce. Stir until salt dissolves.
  2. Brine the Chicken: Submerge the chicken pieces in the buttermilk brine, making sure they’re fully coated. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  3. Mix the Flour Coating: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Whisk to evenly distribute the spices.
  4. Heat the Oil: Pour vegetable or peanut oil into your skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until the oil reaches 325°F to 350°F (160°C to 175°C).
  5. Coat the Chicken: Remove chicken from brine, letting excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing the flour onto the skin to build a thick, even crust. Shake off any loose flour.
  6. Fry in Batches: Carefully place chicken pieces into hot oil without overcrowding the pan. Fry for about 12-15 minutes, turning occasionally with tongs, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  7. Drain and Rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp. Let rest for 5 minutes before serving.

Notes

Use a thermometer to keep oil temperature between 325°F and 350°F to avoid greasy or burnt crust. Let excess brine drip off before dredging in flour to ensure coating sticks well. Fry in batches to maintain oil temperature. Rest fried chicken on a wire rack instead of paper towels to keep crust crisp. For gluten-free, substitute all-purpose flour with gluten-free flour blends. For dairy-free, substitute buttermilk with coconut milk mixed with lemon juice or vinegar.

Nutrition

Keywords: fried chicken, buttermilk brine, crispy fried chicken, southern fried chicken, easy fried chicken, Sunday dinner, comfort food

Find it online: https://sparklechew.com/crispy-buttermilk-brined-fried-chicken-recipe-perfect-for-sunday-dinner/