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Chicken, Fried, Buttermilk Brined Recipe

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This recipe for Chicken, Fried, Buttermilk Brined is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups buttermilk
1/3 cup coarse salt
2 tbsp. sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 cups all-purpose flour
1 tbsp. dried Thyme
1 tbsp. Paprika
2 tsp. salt
1 tsp. pepper
½ cup milk
1 egg
2 tbsp. lemon juice
Oil for frying
Directions:
Directions:
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. rinse.
Drain chicken; pat dry with paper towels.
Discard brine.
In a large bowl combine flour, Thyme, Paprika salt and pepper.
Combine the milk, egg, and lemon juice in a shallow container.
Coat chicken with flour mixture.
Dip in the milk; coat again with flour mixture
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes prep 3 hours total

 

 

 

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