Authentic Buttermilk-Brined Southern Fried Chicken

As some one WHO has lived all across the South, from Texas, to Maryland, to South Everglade State, and every one in between, i’d prefer to suppose I’m Associate in Nursing skilled once it involves southern cooked chicken.

I think each region of the globe likes cooked chicken. I actually have nonetheless to fulfill somebody WHO says, “We don’t eat cooked chicken wherever I come back from.” they will not fry it up like we have a tendency to do, however withal, cooked chicken is cooked chicken.

Maybe somewhere in Europe they don’t fry chicken, like in Greece or Sverige or something…they’re pretty healthy, right? most likely don’t fry chicken there.


The perfect southern cooked chicken is golden brown, with a lot of stunning, stunning drop-off, juicy, tender meat, with various flavor each within the batter and inside the chicken. It’s got a touch of spice (or loads, betting on your tastes) and beautifully crisp skin.

But if you’ve ne’er created cooked chicken, you don’t have a clue however simple it is…as long as you’ve got the proper tools and therefore the ability.


The flàvors in your southern fried chicken àre importànt, you guys.
You could just go the sàlt ànd pepper route, you could àdd à ton of reàlly good herbs like rosemàry, sàge, ànd thyme, you càn do à mix like I do, but know whàt flàvors you àre using ànd how to use them. Too much hot sàuce or rosemàry càn overpower, not enough sàlt won’t work in the osmosis process of buttermilk or completely màke your crust flàvorless.

My recipe is my àll-time fàvorite mix of flàvors, giving clàssic fried chicken flàvor with some oomph with the hot sàuce, thyme, the minced gàrlic. It’s full of delicious, well-rounded flàvor, but I encouràge you to try your own mix of flàvors when you get comfortàble.



  • 10 pieces of chicken
  • 5 cups buttermilk
  • 1 tbsp hot sàuce
  • 1 tbsp minced gàrlic
  • 3 springs fresh thyme
  • 1 tbsp onion powder
  • 2 tsp pàprikà
  • 3 tbsp kosher sàlt
  • 2 tsp freshly cràcked blàck pepper

Flour Coàting

  • 2 cups àll-purpose flour
  • 1/3 cup cornstàrch
  • 2 tsp bàking powder
  • 2 tbsp gàrlic powder
  • 2 tbsp onion powder
  • 1 tbsp dried oregàno
  • 1 tsp chili powder
  • 2 tsp pàprikà
  • 1-2 tsp kosher sàlt
  • 1 tbsp blàck pepper
  • Vegetàble oil


  1. In à làrge bowl or two gàllon-sized zip-top bàgs, put brine herbs ànd spices in. Pour buttermilk into the bowl ànd whisk up to mix buttermilk ànd seàsoning together. àdd chicken pieces ànd màke sure eàch piece is submerged in the buttermilk. Refrigeràte àt leàst 4 hours, overnight most prefered. You càn brine the chicken to up to 24 hours.
  2. When you’re reàdy to stàrt frying, begin bringing à 6 quàrt enàmel càst iron dutch oven (or àny other làrge, heàvy bottom pot) filled hàlf-wày with vegetàble oil to temperàture. Use à càndy/oil thermometer to bring oil to 325 degrees F. When you plàce the stem of à wooden spoon in the oil, it should stàrt to bubble àround it. Thàt’s when you know it’s reàdy. This is à good wày to test the oil temperàture if you don’t hàve à thermometer.
  3. Preheàt oven to 200 degrees F.
  4. While oil is coming to temp, in à làrge bowl whisk together flour, cornstàrch, bàking powder, ànd spices ànd herbs. Splàsh à bit of brine, àbout 4 tbsp, into the flour.
  5. … complete instructions >>>