Buttermilk Brined Fried Chicken
Crispy, juicy fried chicken with a buttermilk brine and cornstarch-flour breading. The cornstarch creates an extra-crispy crust while the brine keeps the meat incredibly tender.
Ingredients
- Chicken pieces (thighs, drumsticks, breasts): 1.5 kg (3-4 lb)
- Buttermilk: 500 g (2 cups)
- Salt: 2 tbsp
- Black pepper: 1 tbsp
- Garlic powder: 1 tbsp
- Paprika: 1 tbsp
- Cayenne pepper: 1 tsp (optional)
- All-purpose flour: 300 g (2 1/2 cups)
- Cornstarch: 100 g (3/4 cup)
- Baking powder: 2 tsp
- Additional salt: 2 tsp
- Additional black pepper: 1 tsp
- Additional garlic powder: 1 tsp
- Additional paprika: 1 tsp
- Vegetable oil for frying: 1.5 L (6 cups)
Instructions
- 1
Combine buttermilk, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp paprika, and cayenne in a large bowl.
- 2
Add chicken pieces and coat thoroughly. Cover and refrigerate 4-24 hours (overnight is ideal).
- 3
In a large bowl, whisk together flour, cornstarch, baking powder, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
- 4
Remove chicken from buttermilk, letting excess drip off but keeping chicken slightly wet.
- 5
Dredge each piece in the flour-cornstarch mixture, pressing firmly to create a thick coating. Let rest 10 minutes.
- 6
Heat oil in a large heavy pot or Dutch oven to 175°C (350°F).
- 7
Fry chicken in batches (don't crowd the pot) for 12-15 minutes for dark meat, 10-12 minutes for white meat.
- 8
Chicken is done when internal temperature reaches 75°C (165°F) and crust is deep golden brown.
- 9
Drain on a wire rack set over a baking sheet. Season with flaky salt immediately.
- 10
Let rest 5 minutes before serving for juiciest results.
Notes
The cornstarch in the breading is key - it creates an incredibly crispy, shattery crust. The buttermilk brine tenderizes the meat and adds flavor. Don't skip the resting time after breading - it helps the coating adhere better. Maintain oil temperature between 160-175°C for best results.
Why This Works
The buttermilk brine isn’t optional. Acid tenderizes, salt seasons deep into the meat. 24 hours in the fridge and you’ve got chicken that’s juicy all the way through, not just on the surface.
Cornstarch in the breading is the move. Flour alone gets you decent crust. Cornstarch + flour gets you that shattery, crispy texture that stays crisp even after it cools down. The science: cornstarch absorbs less oil and creates a lighter structure.
The Method
Brine overnight. Minimum 4 hours if you’re in a rush, but 12-24 is where it’s at.
Don’t shake off all the buttermilk when you dredge. That wet coating is what creates the thick, craggy crust. Press the flour mixture into the chicken, let it rest 10 minutes, then fry.
Temperature matters. 175°C (350°F). Use a thermometer. Too hot = burnt outside, raw inside. Too cool = greasy, soggy mess.
Drain on a wire rack, not paper towels. Paper towels steam the bottom and kill your crisp.
What You’re Actually Doing
- Fat: High-heat frying creates the Maillard reaction and crispy crust
- Salt: Brine and breading season throughout, not just the surface
- Acid: Buttermilk breaks down proteins, makes it tender
- Heat: 175°C is the sweet spot - hot enough to crisp, not so hot it burns
Serve it with hot sauce, honey, pickles, whatever. This is the kind of food you make when people you care about are coming over.