Making Fried Chicken Buttermilk Brine is setting the stage for greatness. It’s the behind‑the‑scenes magic — the part nobody sees but everyone tastes. And honestly, watching plain chicken transform into something that’s juicy, tender, and ready for a crispy golden finish never gets old.
I start by mixing the buttermilk with the seasonings, and every time I do, it smells like the chicken is about to have the best day of its life. Garlic, onion, paprika, salt, pepper — simple ingredients that somehow turn into a marinade that works harder than I do. Once the chicken goes in, it relaxes into the brine like it’s settling into a spa treatment, soaking up all that flavor and tenderness.
The waiting is the easy part. A few hours in the fridge and the chicken comes out looking like it already knows it’s about to be fried. The texture changes, the color shifts, and it has that “I’m ready” vibe that makes the next step feel even more satisfying.
And when I finally pull the chicken from the brine and get it ready for the fryer, I always get that quiet moment of confidence — the one that says, “Yep… this is exactly how Fried Chicken Buttermilk Brine should work.”
That’s why I love making Fried Chicken Buttermilk Brine. It’s simple, it’s reliable, and it turns everyday chicken into something that tastes like it deserves its own spotlight.
Fried Chicken Buttermilk Brine Recipe
Fried chicken is a staple of the southern cooks’ repertoire. If you’ve never brined meat before don’t let that stop you.
Ingredients
- Brine
- 1 cup Water
- 1 cup Buttermilk
- 2 tbsp Salt Fine
- 1 tbsp Sugar
- Coating
- 2 cups All Purpose Flour
- 1 tbsp Paprika
- 3 tbsp Garlic Powder
- 2 tbsp Salt Fine
- 2 tbsp Dried Basil
- 2 tbsp Black Pepper
- 1/2 tsp Cayenne Pepper
- Poultry
- 1 Chicken Cut up
Directions
- Step 1 Place chicken in a ziplock bag or large bowl.
- Step 2 Combine brine ingredients in a bowl and mix until the salt and sugar are dissolved.
- Step 3 Add brine to the chicken ensuring that the chicken is covered.
- Step 4 Let the chicken marinate in the brine 3-6 hours.
- Step 5 Rinse your chicken off so it won’t be too salty and add to flour mixture. I usually use a couple plastic grocery bags to shake mine in. (Check for holes first)
- Step 6 Place wax paper on a cookie sheet and place chicken on it. Place the chicken in the fridge for 15-30 minutes until the coating starts to look moistened. This keeps the coating from coming off when you drop the chicken in your oil. Also, allowing the chicken to move towards room temperature will allow for more even cooking.
- Step 7 Heat the oil in your pan or deep fryer to 360 degrees. I use canola oil nut you can also use vegetable shortening or peanut oil.
- Step 8 Fry your chicken until the thickest part comes to an internal temperature of 170 degrees. Approximately 10-15 minutes.
