Buttermilk-Brined Southern Fried Chicken

By Sprig Originals ✓ · cooked up in Sprig

A whole cut-up chicken brined overnight in salted buttermilk, dredged in seasoned flour, and fried in a Dutch oven with a thermometer clipped to the side. The trick is oil-temperature management and staggering the pieces so the thighs and drumsticks get the extra minutes they need while the breasts stay juicy. Shatteringly crisp, deeply seasoned, and worth the two-batch commitment.

Ingredients

• 1 whole chicken (3 1/2 to 4 lb), cut into 8 pieces
• 3 cups buttermilk
• 3 tbsp kosher salt
• 1 tbsp granulated sugar
• 1 tbsp hot sauce
• 2 tsp garlic powder
• 1 tsp black pepper, coarsely ground

• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp paprika
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 tsp baking powder

• 8 cups peanut oil or vegetable oil
• 3 tbsp bacon fat or lard (optional, for flavor)
• flaky sea salt, for finishing

Instructions

1. Brine the chicken: In a large bowl or 1-gallon zip-top bag, whisk together the buttermilk, 3 tablespoons kosher salt, sugar, hot sauce, garlic powder, and coarse black pepper until the salt dissolves. Add the chicken pieces and turn to coat completely. Refrigerate at least 8 hours and up to 24 hours, turning the bag once or twice.
2. Set up your station 45 minutes before frying: pull the chicken from the fridge and let it sit at room temperature (still in the brine) for 30 minutes so it fries more evenly. Set a wire rack over a sheet pan for the dredged chicken and a second rack over a sheet pan for the fried chicken. Clip a deep-fry or instant-read thermometer to a 6-quart or larger Dutch oven.
3. Make the dredge: In a wide shallow bowl or baking dish, whisk together the flour, cornstarch, 1 tablespoon kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, thyme, and baking powder. Spoon 3 tablespoons of the buttermilk brine into the flour and rub it in with your fingers until the mixture is pebbly with small clumps — those clumps become the craggy crust.
4. Dredge: Lift a piece of chicken from the brine, letting excess drip for a second or two (you want it wet, not dripping in a stream). Press it firmly into the flour, turning and packing the coating into every crevice, then shake off the loose excess and set it on the first wire rack. Repeat with all pieces. Let the dredged chicken rest 15 minutes — the coating will hydrate and grip the skin so it won't slide off in the oil.
5. Heat the oil: Pour the oil into the Dutch oven to a depth of about 1 1/2 inches (it should not come more than halfway up the pot). Add the bacon fat if using. Heat over medium-high to 350°F, which takes 10 to 15 minutes.
6. Fry the dark meat first: Gently lower the 2 thighs and 2 drumsticks into the oil, skin side down, using tongs. The temperature will drop to about 300°F — adjust the burner to hold it between 300°F and 315°F. Fry undisturbed for 8 minutes, then flip with tongs and fry 8 to 10 minutes more, until deep golden brown and an instant-read thermometer in the thickest part of the thigh reads 175°F. Transfer to the clean rack and immediately sprinkle with flaky salt.
7. Fry the white meat: Bring the oil back to 350°F (about 3 minutes), skimming out any loose crumbs with a slotted spoon. Add the 2 breast pieces and 2 wings, hold the oil at 300°F to 315°F, and fry 6 minutes, then flip and fry 5 to 7 minutes more, until the breast registers 160°F and the wings are dark golden. Transfer to the rack and salt right away.
8. Rest and serve: Let the chicken rest on the rack for 10 minutes — the crust sets and the breast carries up to a safe 165°F. Serve warm; it holds its crunch for up to an hour uncovered at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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