Buttermilk Brined Fried Chicken Recipe

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Ingredients:

Serving

2 lbs chicken
1 quart buttermilk
1 cup water
1/8 cup kosher salt
1 tbsp creole seasoning (tony chachere's)
1 tbsp frank's hot sauce
1 tbsp sriracha hot sauce
1/4 tsp freshly grated nutmeg
1/4 cup honey
cayenne ( optional) or hot hungarian paprika (optional)
3 sprigs thyme (optional)
3 cups flour
3 tsp baking powder
3 tbsp cornstarch
1 tsp creole seasoning (tony chachere's)
1 -2 tsp kosher salt (to taste)
1/2 tsp freshly grated black pepper
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne
1/4 tsp paprika
2 tsp garlic powder
2 cups buttermilk
oil (for frying , you need enough to come about 1/3 of the way up the pot or 2 inches)
kosher salt, for sprinkling

Directions:

For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
Remove from heat and cool by adding ice cubes and stirring.
In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry.
Divide all pieces of chicken between two large ziplock bags.
Pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
1-2 hours before you are ready to fry: Rinse the chicken under cold water and pat dry.
Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
Preheat oven to 350 degrees.
Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
Fill a third bowl with the 2 cups of buttermilk.
The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
Pour the oil into your pot.
It should come at least two inches and no more than 1/3 of the way up the side of the pot.
Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
Place coated chicken on the wax paper lined tray.
Turn the oil up to high and let it come to about 350°F.
Let the coated chicken sit so that the coating will thicken while the oil gets hot.
When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°F.
I try to keep it around 320°.
You start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
Fry dark meat first, as it takes longer.
Fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
Sprinkle with kosher salt.
Check the internal temperature with an instant read thermometer.
Fully cooked chicken will read 160 degrees and can be served then if desired.
If it is lower than that, it must be finished in the oven.
Fry the second batch and then place it on the rack.
Place the rack in the oven for ten minutes.
Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1548.63 Kcal (6484 kJ)
Calories from fat	615.06 Kcal
		% Daily Value*
Total Fat	68.34g	105%
Cholesterol	244.83mg	82%
Sodium	4808.81mg	200%
Potassium	1570.54mg	33%
Total Carbs	161.98g	54%
Sugars	36.75g	147%
Dietary Fiber	12.98g	52%
Protein	66.53g	133%
Vitamin C	7.3mg	12%
Iron	9.9mg	55%
Calcium	954.9mg	95%

Amount Per 100 g
Calories	172.23 Kcal (721 kJ)
Calories from fat	68.4 Kcal
		% Daily Value*
Total Fat	7.6g	105%
Cholesterol	27.23mg	82%
Sodium	534.81mg	200%
Potassium	174.67mg	33%
Total Carbs	18.01g	54%
Sugars	4.09g	147%
Dietary Fiber	1.44g	52%
Protein	7.4g	133%
Vitamin C	0.8mg	12%
Iron	1.1mg	55%
Calcium	106.2mg	95%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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