Art Smith’s Buttermilk Fried Chicken


for the brine, 1/2 cup kosher salt
1 gallon cold water, divided
1 tsp black peppercorns
3 sprigs rosemary
5 sprigs fresh thyme
4 cloves garlic, crushed
2 bay leaves
for the chicken
2 whole chickens, cut into 10 pieces each
1 quart butermilk
6 large eggs
for the egg wash
1 tbs hot sauce
2 tsp kosher salt
2 tsp ground black pepper
for the dredge
2 cups ap flour
3 cups self rising flour
1 tbs garlic powder
1 tbs onion powder
1 tbs kosher salt
2 tbs paprika
1/2 tsp cayenne pepper
canola oil for frying
  • To prepare the brine: In a large soup kettle dissolve the salt in 2 cups water over medium-high heat.
  • Add the remaining water, stirring to blend in the salt.
  • Add the black peppercorns, rosemary, thyme, garlic, and bay leaves. Let cool completely before adding chicken.
  • To prepare the chicken: Place the chicken pieces in the brine and refrigerate for at least 12 hours or up to 24 hours.
  • Pour the buttermilk into a large bowl.
  • Remove the chicken from the brine and submerge in the buttermilk. Refrigerate ¬†for 4 to 6 hours.
  • To prepare the egg wash: In a large mixing bowl, whisk together the eggs, hot sauce, 2 tsp of salt and 2 tsp pepper.
  • Place the chicken in the seasoned flour, recipe to follow. Before placing in the egg wash dust the chicken in the seasoned flour.
  • Remove chicken from the flour and shake off all excess.
  • Place the chicken in the buttermilk and place it in the bowl with the egg wash.
  • Turn the chicken pieces to coat them with egg wash.
  • To prepare the dredge: mix together the all purpose and self rising flours, garlic and onion powders, 1 tbs salt, paprika, cayenne and thyme in a large glass dish.
  • Remove 2 pieces of chicken at a time from the egg wash, letting the excess liquid drain off.
  • Roll the chicken in the seasoned flour.
  • Shake off any excess flour and place the chicken on a wire rack until ready to fry. It is crucial that any excess flour is shaken off before frying the chicken.
  • To fry the chicken: Pour canola oil into a large cast iron pan to a depth of 1 inch and heat over medium heat until it registers 325 degrees on la deep frying thermometer.
  • Place 4 to 6 pieces of chicken into the oil.
  • Take care to use long tongs to move the chicken and do not crowd the pan.
  • Turn each piece about every 2 minutes. If the chicken begins to darken, turn the flame down to adjust the temperature.
  • Cook the chicken until it reaches an internal temperature of 180 degrees.
  • Be sure to give the oil 5 minutes to return to the proper temperature before dropping the next batch of chicken.
  • Place the cooked chicken on a wire rack to drain and keep at room temperature until ready to serve.




16 min


25 min


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