Crispy Soul Food Fried Chicken With Spicy Buttermilk Brine
There’s nothing quite like biting into a piece of perfectly fried chicken—crispy on the outside, juicy on the inside, and bursting with flavor. This Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine recipe is a testament to the rich culinary traditions of soul food, delivering a spicy kick and a satisfying crunch with every bite.
Preparing the Chicken
Selecting the Right Chicken Pieces
Choose your favorite chicken pieces. A mix of legs, thighs, wings, and breasts works well for variety.
Trimming and Cleaning the Chicken
Trim any excess fat and pat the chicken pieces dry with paper towels.
Making the Spicy Buttermilk Brine
Ingredients for the Brine
In a large mixing bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, and cayenne pepper.
Mixing the Brine
Whisk the ingredients together until well combined.
Brining the Chicken
Proper Brining Technique
Place the chicken pieces in the buttermilk brine, ensuring they are fully submerged.
Optimal Brining Time
Cover the bowl and refrigerate for at least 4 hours, or overnight for the best flavor.
Preparing the Coating
Ingredients for the Coating
In another large bowl, mix together flour, cornstarch, garlic powder, onion powder, dried thyme, and dried oregano.
Mixing the Coating
Stir the ingredients until they are evenly distributed.
Coating the Chicken
Step-by-Step Coating Process
- Remove the chicken from the brine, allowing excess buttermilk to drip off.
- Dredge each piece in the flour mixture, pressing lightly to ensure a good coating.
- Place the coated chicken on a wire rack to rest for 10-15 minutes.
Tips for an Even Coating
Ensure the chicken is fully covered in the flour mixture and allow it to rest to help the coating adhere.
Frying the Chicken
Best Oil for Frying
Vegetable oil, canola oil, or peanut oil are great choices for frying.
Proper Frying Temperature and Time
Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes per batch.
Draining and Resting the Chicken
How to Drain Excess Oil
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Resting the Chicken for Maximum Crispiness
Let the chicken rest for a few minutes before serving to ensure it stays crispy.
Serving Suggestions
Best Sides to Serve with Fried Chicken
- Collard greens
- Macaroni and cheese
- Cornbread
Garnishes and Sauces That Complement the Dish
- Fresh parsley
- Hot honey
- Spicy dipping sauce
Storing and Reheating
How to Store Leftovers
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
Best Methods for Reheating Without Losing Crispiness
Reheat in a 350°F (175°C) oven for 15-20 minutes to regain crispiness.
Tips for Perfect Fried Chicken
Common Mistakes to Avoid
- Overcrowding the pot, which lowers the oil temperature.
- Not letting the chicken rest before frying, leading to a less crispy coating.
Expert Tips for Achieving the Perfect Texture and Flavor
- Maintain a consistent oil temperature.
- Double-dip the chicken in the flour mixture for extra crunch.
Healthier Alternatives
How to Make Fried Chicken Healthier
- Use skinless chicken pieces.
- Bake instead of fry for a lower-fat option.
Alternative Ingredients and Cooking Methods
- Air-fry the chicken for a healthier version.
- Use whole wheat flour for added fiber.
Customization Ideas
Different Spices and Herbs for the Brine
- Add smoked paprika for a smoky flavor.
- Use fresh herbs like rosemary and thyme for an aromatic brine.
Variations in the Coating
- Add crushed cornflakes to the flour mixture for extra crunch.
- Mix in grated Parmesan cheese for a cheesy twist.
Popular Soul Food Fried Chicken Variations
Classic Southern Fried Chicken
Traditional seasoning with a crispy flour coating, fried to perfection.
Nashville Hot Chicken
Coated with a spicy cayenne pepper paste for a fiery kick.
Conclusion
Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine is a dish that embodies the essence of comfort and flavor. With its perfectly seasoned, crunchy exterior and juicy, tender interior, it’s a recipe that promises to be a hit at any meal. Give it a try and experience the soulful taste of this beloved dish!
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used. Adjust the cooking time as boneless pieces may cook faster.
How do I make the brine less spicy?
Reduce the amount of hot sauce and cayenne pepper in the brine to suit your spice preference.
What are some good oil options for frying?
Vegetable oil, canola oil, and peanut oil are all excellent choices for frying chicken.
How can I tell when the chicken is done?
The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
Can I bake the chicken instead of frying it?
Yes, bake the chicken at 400°F (200°C) for 25-30 minutes, or until crispy and cooked through, turning halfway for even cooking.
Crispy Soul Food Fried Chicken With Spicy Buttermilk Brine
There’s nothing quite like biting into a piece of perfectly fried chicken—crispy on the outside, juicy on the inside, and bursting with flavor. This Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine recipe is a testament to the rich culinary traditions of soul food, delivering a spicy kick and a satisfying crunch with every bite.
Ingredients
- Spice Blend:
- 4 tablespoons smoked paprika
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 3 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon Italian seasoning
- 3 teaspoons ground cayenne pepper
- Buttermilk Brine:
- 2 ½ cups buttermilk
- ¼ cup Louisiana Hot Sauce
- Fried Chicken:
- 4 lbs. whole chicken cut into pieces, chicken breasts, thighs, drumsticks, and/or wings (bone-in, skin-on)
- 3 cups all purpose flour
- 1 cup cornstarch
- 5 teaspoons baking powder
- 4 cups peanut oil
Instructions
To Make Spice Blend
- In a medium bowl whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper.
To Brine Chicken
- In a large bowl whisk buttermilk, half the spice blend, and ¼ cup of hot sauce until smooth. Pierce chicken pieces with a small knife or fork all over then completely submerge the chicken in buttermilk brine, cover, and refrigerate for 3 hours or overnight. Overnight is an optional but highly recommended step.
To Dredge & Fry Chicken
- Heat your oil to 325°F in a 12-inch straight-sided cast-iron skillet over medium-high heat. Preheat the oven to 200°F.
- While oil heats up, in a large bowl whisk together the flour, cornstarch, baking powder, and remaining spice blend. Add the chicken 4 pieces at a time to the flour, (I like to do one breast, wing, leg, and thigh) and toss in flour to coat evenly. Shake to remove excess flour.
- Oil is hot once you add a sprinkle of flour and it bubbles slightly. Place the chicken skin side down into the pan. Adjust the heat as necessary to maintain the temperature. Put thighs and wings in the center, the breast and legs around the edge of the pan. The oil should come halfway up the pan. Cook chicken for approximately 6 – 8 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F when cooked thoroughly.
- Transfer the chicken to a wire rack set on a rimmed baking sheet. An instant-read thermometer inserted into the thickest part should register 165°F. Add to the warm oven while you fry the next batch. Serve chicken hot.
Notes
Chicken Pieces: If not starting with a whole fried chicken you can also use 4lb of your favorite bone-in skin-on chicken pieces (chicken breasts, thighs, drumsticks, and/or wings).
Brining Time: Any time spent marinating is better than none, but i would recommend a minimum of 4 hours, but eight hours is the sweet spot for getting juicy, flavorful chicken from the buttermilk marinade. You can let it marinate for up to 24 hours, but any longer it will negatively impact the texture of the chicken.
Resting Time: Let the chicken rest for 20 to 30 minutes after dredging—it helps the coating stick to the meat.
Fry Time: You can use any combination of chicken parts like wings, chicken breasts (white meat), drumsticks or thighs (dark meat) for the recipe. Fry drumsticks for about 12-14 minutes, thighs for 13-15 minutes, wings for 10-12 minutes, and breasts for 15-18 minutes. To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F (74°C).