Buttermilk-Brined Fried Chicken

By Addie

It's hard to go wrong with this classic fried chicken recipe. Serve it with buttermilk mashed potatoes and green beans for Sunday supper, or potato salad and baked beans for a summertime picnic.

Ingredients

• 3 cups buttermilk
• 1/3 cup coarse salt
• 2 tablespoons sugar
• 2 1/2-3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup buttermilk
• Cooking oil

Preparation

Step 1

1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.

3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
From the Test Kitchen

Variation:
Spicy Buttermilk-Brined Fried Chicken:Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
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REVIEW:

Very delicious, big hit for our family.