Entree: United States – Southern United States – Original-Style Fried Chicken — Buttermilk-Brined Variation

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Additional 4 hrs 35 min

Total 5 hrs

Ingredients

- 1 whole chicken (cut into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings), approx. 4 lb (1.8 kg) total
- 2 cups (480 ml) buttermilk
- 1 tsp (5 ml) kosher salt  [for brine]
- 1 egg white
- 1 1/2 cups (190 g) all-purpose flour
- 1 tbsp (15 ml) paprika
- 2 tsp (10 ml) onion salt
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) black pepper
- 1/2 tsp (2.5 ml) celery salt
- 1/2 tsp (2.5 ml) dried sage
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) ground allspice
- 1/2 tsp (2.5 ml) dried oregano
- 1/2 tsp (2.5 ml) dried basil
- 1/2 tsp (2.5 ml) dried marjoram
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) kosher salt  [for flour mixture]
- 2 quarts (1.9 L) neutral oil, for frying
- salt, to taste

Instructions

1. Prepare the chicken by cutting the whole chicken into 8 pieces if not already butchered; trim excess fat and pat pieces dry with paper towels.
2. Combine buttermilk and 1 tsp (5 ml) kosher salt in a nonreactive bowl or container. Submerge the chicken pieces in the buttermilk, cover, and refrigerate for 4 to 12 hours to tenderize and add moisture.
3. While the chicken brines, whisk together the flour, paprika, onion salt, chili powder, black pepper, celery salt, dried sage, garlic powder, ground allspice, dried oregano, dried basil, dried marjoram, brown sugar, and 1 tbsp (15 ml) kosher salt in a large shallow dish; set the seasoned flour aside.
4. Remove chicken from the buttermilk, letting excess drip off; transfer pieces to a rack for a few minutes. Lightly beat the egg white in a small bowl.
5. Dip each chicken piece briefly in the egg white, then dredge thoroughly in the seasoned flour, pressing the flour onto the surface so the coating adheres. Return dredged pieces to a rack and let rest 8–10 minutes to help the crust set.
6. Pour oil into a deep fryer or heavy Dutch oven to a depth that will cover the chicken pieces (about 2 quarts/1.9 L for a 6–8 qt pot). Heat oil to 350°F (175°C) and maintain that temperature throughout frying.
7. Fry the chicken in batches without crowding: breasts and wings typically take 12–14 minutes; thighs and drumsticks may need 14–18 minutes. Turn pieces as needed and use an instant-read thermometer to confirm doneness—internal temperature should register 165°F (74°C) in the thickest part.
8. Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp. Immediately season lightly with salt, to taste, if desired. Let rest 5 minutes before serving to allow juices to redistribute.