Master the Art of Crispy Fried Chicken: The Ultimate Buttermilk Brine Recipe for Unforgettable Flavor
There are few culinary delights as universally loved and deeply satisfying as a piece of perfectly crispy fried chicken. It’s that ultimate comfort food, a dish that evokes warmth, family gatherings, and pure indulgence. While it might not be a weekly staple due to its less-than-virtuous fried nature and the inevitable kitchen cleanup, the occasional treat of homemade fried chicken is an absolute game-changer. Over the years, I’ve sampled countless variations and noticed a common misconception: many recipes focus heavily on flavoring the exterior coating. While a crunchy, seasoned crust is undeniably delightful, the true secret to mind-blowing flavor and unparalleled juiciness lies much deeper – it starts with a masterful buttermilk brine.
My journey to this ultimate fried chicken recipe began during one of my regular library excursions. I stumbled upon “The Best Chicken Recipes” by the renowned editors of Cook’s Illustrated, a publication synonymous with America’s Test Kitchen. Their reputation precedes them, and for good reason. America’s Test Kitchen is not just a catchy name; it’s a promise. They meticulously test countless versions of recipes, often explaining the science behind why certain techniques work best, before presenting their readers with the most foolproof and delicious outcome. Their commitment to culinary excellence is unmatched, and I’ve yet to be disappointed by any of their creations.
A personal anecdote regarding this particular cookbook illustrates just how essential this recipe became to me. I initially borrowed it from the library, renewing it online as many times as allowed. Then, when it became overdue, I paid the fees, only to renew it again… and again! Eventually, it became clear: this wasn’t just a book I wanted to borrow; it was a culinary cornerstone I needed to own. I promptly ordered my own copy from Amazon, much to the probable relief of my local library, I’m sure! This recipe for buttermilk fried chicken is genuinely that good—a testament to America’s Test Kitchen’s rigorous testing and superior results.
The Secret Weapon: Buttermilk Brine for Ultimate Juiciness and Flavor
What truly sets this fried chicken apart is its brilliant use of a buttermilk brine. Forget heavily seasoned flour coatings attempting to carry all the flavor; the real magic happens when the chicken itself is infused with taste and moisture from the inside out. While the final flour coating and buttermilk dip are simple, they serve primarily to create that coveted crunchy exterior. The deep, savory, and tender qualities come directly from the brining process.
Brining is a culinary technique that involves soaking meat in a solution of salt, sugar, and other aromatics. The salt helps to denature the protein strands in the chicken, allowing them to absorb more moisture and leading to an incredibly juicy final product. The sugar helps to tenderize the meat and contributes to beautiful browning. Buttermilk, a slightly acidic liquid, further tenderizes the chicken while adding a subtle tang and rich flavor that is simply irresistible. This recipe takes it a step further by infusing the brine with a generous amount of smashed garlic and aromatic bay leaves, ensuring every bite is bursting with complex, savory notes.
This chicken isn’t just juicy; it’s profoundly delicious. It’s the kind of lip-smackin’ good fried chicken that will have everyone asking for your secret recipe. And I promise you, the effort is absolutely worth it.
Achieving Perfection: Coating and Frying Techniques
Once your chicken has soaked up all that incredible flavor from the brine, the next steps are crucial for achieving that signature crispy exterior. The coating process is straightforward but effective, using unbleached flour combined with an egg-buttermilk mixture enhanced with baking powder and baking soda. These leavening agents contribute to a lighter, airier, and ultimately crispier crust.
Frying requires attention to detail, especially when it comes to oil temperature. For the best results, a high smoke point oil like peanut or vegetable oil (canola also works well) is essential. While a deep fryer offers precise temperature control and makes the process considerably easier, you can certainly achieve fantastic results using a large Dutch oven on the stovetop. The key is to monitor the oil temperature diligently with a thermometer and adjust your heat as needed. Maintaining the correct temperature ensures the chicken cooks through evenly, developing a beautiful golden-brown crust without becoming greasy or burnt.
Expert Tips for Fried Chicken Success
Drawing from personal experience and the wisdom of America’s Test Kitchen, here are some crucial notes and insights to help you perfect this homemade fried chicken:
1) Unleash the Power of Garlic: Don’t shy away from the hefty amount of garlic called for in the brine – three whole heads! This isn’t for an overpowering garlic flavor in the final dish, but rather to infuse a deep, aromatic base into the chicken. The smashing technique is simple and effective: separate the cloves, place them on a cutting board (no need to peel yet!), lay the flat side of a large knife over them, and give it a firm whack with the heel of your hand. This method opens up the garlic’s flavors without the tediousness of mincing and makes peeling a breeze. The result is a subtle, fragrant layer of flavor that permeates the meat.
2) Smart Flour Usage: The original recipe suggests 4 cups of flour for coating, which I’ve found to be excessive and wasteful. After making this recipe twice, I can confidently say that 2-3 cups are more than enough. While the last few pieces might require a bit more careful coating, you’ll still have some flour left over. Adjusting the quantity not only saves ingredients but also reduces waste – a win-win in any kitchen!
3) Understanding Brining and Chill Time: This recipe involves a couple of hours for brining and another couple of hours of chilling on a wire rack. While the 2-3 hours of brining in the refrigerator are absolutely essential for flavor and moisture, the subsequent 2-hour chilling period on the rack can be skipped if you’re short on time. It helps to slightly dry the surface for an even crispier crust, but the core flavor infusion happens during the brine. If you’re planning ahead, brining the chicken in the morning allows you to complete the rest of the steps in the evening with ease.
4) Deep Fryer vs. Dutch Oven: For consistent results and ease of use, a deep fryer is undeniably the superior choice. It maintains a stable oil temperature, which is critical for evenly cooked and crispy chicken. If you’re using a large Dutch oven on the stovetop, you’ll need to be vigilant with your thermometer, as the temperature tends to drop significantly when chicken is added and requires constant adjustment of the flame. Both methods work, but a deep fryer truly simplifies the process, especially for larger batches of deep fried chicken.
5) Visual Guidance and Printable Recipe: To assist you through each step, photos are included throughout this post. However, for a clean, ad-free cooking experience, a printable version of the recipe is also available via the link provided below.
Perfect Pairings for Your Crispy Fried Chicken Feast
No fried chicken meal is complete without delicious side dishes. To complement the rich flavors and crispy texture, consider serving these fabulously easy and delicious Grilled Potatoes. Alternatively, this amazing Shout Hallelujah Potato Salad is an absolute must, especially if you’re planning a picnic or a summer gathering. And for those who adore a classic, these easy Fried Potatoes make a wonderful accompaniment, echoing the theme of comforting, home-style goodness. Each of these sides provides a fantastic balance, enhancing the overall experience of your homemade fried chicken spread.
Crispy Fried Chicken Recipe
adapted from The Best Chicken Recipes
Crispy Fried Chicken recipe
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Brine
- ½ cup of table salt OR 1 cup Kosher salt
- ¼ cup sugar
- 2 tablespoons paprika
- 7 cups buttermilk
- 3 medium garlic heads cloves separated and smashed
- 3 bay leaves crumbled
- 4 pounds bone-in chicken pieces split breasts cut in half, drumsticks, and/or thighs, trimmed
- peanut or vegetable oil I used canola
Coating
- 2-3 cups unbleached four
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
Instructions
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Make the brine by dissolving the salt, sugar, and paprika in the buttermilk in a large container (I used a 13×9 Pyrex baking dish and it was filled to the rim after the chicken was added). Add the garlic and bay leaves, then submerge the chicken on the brine, cover, and refrigerate for 2-3 hours.
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Remove chicken from brine, shake off excess brine, and place on a single layer on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 2 hours (In my opinion, you can skip this step, but if you have time go ahead with it).
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Preheat the oven to 200 F, this is for keeping the chicken warm as you fry. Measure 2 inches of oil into a large Dutch oven and heat over medium-high heat to 375 F. You will need a thermometer, or you can use a deep fryer with built in thermometer if you have one. I have made this recipe successfully with both methods.
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For the coating, place the flour into a shallow dish. In a separate medium bowl, whisk the egg, baking powder, and baking soda together, then whisk in the buttermilk (it will bubble and foam a bit).
Dredge a piece of chicken in the flour, then coat in buttermilk mixture (allow excess to drip off), then coat in flour again and gently shake off the excess. Return chicken to wire rack. Repeat until all pieces are coated.
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When the oil is ready, add as many chicken pieces to the pot as you can without crowding them. Place them in skin side down, cover the pot, and fry until deep golden brown, 7-11 minutes, adjusting the heat as necessary to maintain an oil temperature of about 325 F. After 4 minutes, check for even browning and rearrange if necessary. Turn pieces over and continue to cook until instant read thermometer registers 160-165 for breasts, or 170-175 for thighs or drumsticks, 6-8 minutes more.
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Drain chicken briefly on paper towels, then transfer to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
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Return oil to 375 F and repeat with remaining chicken pieces. Serve!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
I also encourage you to try my oven fried chicken recipe for a lighter take on this classic!