Spicy Buttermilk Fried Chicken

Name: Spicy Buttermilk Fried Chicken
Yield: 4 Servings
Cuisine: United States
Ingredients: ¼ cup (2½ oz/75 g) table salt; 4 cups (32 fl oz/1 l) buttermilk; 1 chicken, about 4 lb (2 kg), cut into 10 pieces; 1 Tbsp hot red pepper sauce; ¾ tsp baking powder; 1 cup (5 oz/155 g) all-purpose flour; ¼ tsp cayenne pepper; ½ tsp freshly ground black peppercorns; ½ tsp dried thyme; ½ tsp dried rosemary, crushed; Canola oil for frying; ½ tsp dried sage

Preparation info

4
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Southern cooks love deep-fried chicken. This version features a large measure of both black and cayenne peppers, and an array of dried herbs, to add lively flavors to the crisp coating that cloaks the chicken. Soaking the pieces in a buttermilk brine both adds flavor and keeps the chicken moist during frying.

Ingredients

4 cups (32 fl oz/1 l) buttermilk
¼ cup

Americas
United States
Main course
Spicy

Method

In a very large nonreactive bowl, make a brine by whisking together buttermilk, salt, and red pepper sauce until salt dissolves. Add chicken, making sure that it is completely submerged. Cover and refrigerate for 6–12 hours. Remove bowl from refrigerator about 1 hour before you plan to fry.

Line a rimmed baking sheet with parchment paper. In a shallow dish, whisk together flour, baking