This Father’s Day, treat Dad to a delicious summer meal! Our fried chicken recipe features a flavorful mix of herbs and spices in a buttermilk brine that can be prepared the day before. Pair the chicken with roasted carrots drizzled with spicy hot honey, a salad with fresh greens, and a dessert that features the best fresh fruits of the season, such as strawberry shortcake or peach cobbler. Enjoy!
Buttermilk Brined Fried Chicken
Ingredients
- 2 tablespoons white pepper
- 1 teaspoon ground mustard
- 5 teaspoons paprika
- 2 teaspoons fresh black pepper
- 2 tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons cayenne powder
- 1 teaspoon celery salt
- 1/2 teaspoon dried thyme
- 4 teaspoons onion powder
- 1-2 tablespoons kosher salt
- 4 cups buttermilk
- 1 bunch fresh sage
- 2 cups flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- Whole chicken, cut up
- 4 cups shortening
Instructions
Mix white and black pepper, ground mustard, paprika, garlic, oregano, cayenne, celery salt, thyme, onion powder, and salt to make spice mixture. Set aside.
Combine buttermilk, sage, and half of spice mixture for brine. Marinate chicken in brine (place in refrigerator) for up to 24 hours.
Preheat oven to 350 degrees.
Add remaining spice mixture to flour, cornstarch, and baking powder and combine.
In a Dutch oven or heavy saucepan, heat shortening to 350 degrees. Remove chicken pieces from brine and coat in flour mixture. Fry in shortening for 3-5 minutes per side. Place chicken on a rack over a baking sheet and complete cooking in oven for 15 minutes. Let rest 5-10 minutes before serving.