Chef Nicole: Buttermilk Brined Fried Chicken

Nicole Straight

I don’t make fried chicken regularly, but when I do, I always use this recipe. It is a Memorial Day tradition in the Straight family, and it's all about the brine.  I soak the chicken for a whole day in a buttermilk brine to give it plenty of time to soak up the tangy seasoned buttermilk. The extra liquid keeps the chicken juicy during cooking resulting in moist, flavorful delicious fried chicken. 

Note: When you are brining your chicken, make sure all of the pieces are completely immersed in the liquid. 

Happy Memorial Day!!


Buttermilk Brined Fried Chicken

Brine Ingredients:

10-12 pieces chicken wingettes

3 C. buttermilk

2 tbs. kosher salt

1 tbs. paprika 

1 tbs. black pepper

For the fry:

2 c. peanut oil

2 C. flour

1 tbs. paprika

1 tbs. celery salt or Lawry’s seasoning salt

1 tbs. black pepper

½ tsp. cayenne pepper

Combine all soaking/brining ingredients in a ziplock bag.  Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.

Coking instructions:

Preheat oven to 350.  Heat oil on medium high heat in a large pot, a Le Creuset works beautifully.  While the oil heats, combine remaining ingredients in a bowl.  Remove chicken pieces from brine and roll in flour mixture.  Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored.  Remove chicken and place on a parchment lined cookie sheet.  Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.  

This chicken disappeared within 5 minutes in our house.  If you happen to have any leftover the next day, it’s even delicious cold!  



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