Southern Fried Chicken with Buttermilk Brine
Why this recipe works
- Buttermilk brine: The seasoned buttermilk brine seasons the chicken before frying and helps the thighs stay juicy under high heat.
- Craggy crust: Pressing the flour onto the chicken and letting it hydrate on a rack creates a rough, well-adhered coating that fries up crisp.
- Controlled frying: Using a thermometer keeps the oil close to 170°C (340°F), so the coating browns deeply while the chicken cooks through.
Get the most out of this recipe
Timing notes
- Brine time matters: Chill the chicken in the buttermilk brine for at least 3 hours, or up to overnight, for better seasoning and juiciness.
- Mostly hands-off time: The total time is driven by brining; the active coating and frying time is about 40 minutes.
- Best served hot: Serve after the 5-minute rack rest, while the crust is crisp and the chicken is still hot.
Texture tips
- For a rougher crust: Press the flour firmly onto the chicken and let the coated pieces sit for the full 10 minutes before frying.
- Drain on a rack: Rest fried pieces on a rack rather than a flat surface so steam can escape and the underside stays crisp.
- Use the rest time: The short rest after frying lets the juices settle while the crust remains hot and crisp.
Common mistakes
- Letting the oil drift: If the oil drops below 165°C (330°F), the crust can turn greasy; above 180°C (355°F), it may brown before the meat is cooked.
- Frying too much at once: Cook in batches so the oil temperature stays steady and the coating has room to crisp properly.
- Not checking the centre: Bone-in thighs need to reach 75°C (165°F) at the thickest part before serving.
Make-ahead tips
- Reheat for crispness: Reheat chilled pieces on a rack in a 200°C (390°F) oven until piping hot and crisp.
- Freeze cooked pieces: Cool completely, freeze for up to 2 months, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Buttermilk brine
Chicken and coating
For frying
Instructions
- In a large bowl, whisk together the buttermilk, fine sea salt, black pepper, sweet paprika, ground garlic, cayenne pepper and dried oregano until the salt dissolves. Add the chicken thighs and turn to coat well. Cover and chill for at least 3 hours, or up to overnight.
- Lift the chicken from the brine, letting the excess drip back into the bowl. In a separate bowl, whisk the plain flour with the bicarbonate of soda. Dredge each thigh thoroughly in the flour mixture, pressing it on, then set on a rack for 10 minutes to hydrate the coating.
- Pour the sunflower oil into a large pot to a depth of about 4 to 5 cm and heat to 170°C (340°F). Fry the chicken in batches, turning occasionally, for 14 to 18 minutes until deep golden and the thickest part reaches 75°C (165°F). Lift out with tongs and rest on a rack for 5 minutes before serving.
Recipe notes
Tips
- Keep the oil temperature steady: if it drops below 165°C (330°F), the coating can turn greasy; if it climbs above 180°C (355°F), it may brown before the chicken is cooked through.
- For the craggiest crust, press the flour firmly onto the chicken and let it sit on the rack for the full 10 minutes before frying.
- Food safety: this recipe uses raw chicken. Avoid cross-contamination, and always cook until the thickest part reaches 75°C (165°F), especially for children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace dried oregano with dried thyme for a slightly earthier, more traditional herb note.
- Replace sunflower oil with vegetable oil for frying if that is what you have.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a rack in a 200°C (390°F) oven for 15 to 20 minutes until piping hot and crisp. Freeze cooled pieces for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 4h 20min (40min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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