Our fried chicken brine recipe is the secret behind the crispiest, juiciest fried chicken you’ll ever taste. Let’s dive into the magic of brining!
Why This Recipe Works
- The brine’s salt and sugar balance ensures deep flavor penetration and moisture retention.
- Buttermilk adds tenderness and a slight tang, elevating the chicken’s taste.
- Aromatic herbs and spices infuse the chicken with layers of flavor that shine through after frying.
Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup granulated sugar
- 2 cups buttermilk
- 5 garlic cloves, smashed
- 1 tbsp black peppercorns
- 2 bay leaves
- 1 tsp paprika
Equipment Needed
- Large pot
- Measuring cups and spoons
- Whisk
- Large bowl or container for brining
- Refrigerator space
Instructions
Step 1: Prepare the Brine
In a large pot, combine water, salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar completely dissolve. Remove from heat and let cool to room temperature. This is the base of your brine, ensuring your chicken stays juicy and flavorful.
Step 2: Add the Flavor Boosters
Once the brine has cooled, stir in buttermilk, smashed garlic cloves, black peppercorns, bay leaves, and paprika. These ingredients will infuse the chicken with incredible depth and aroma. Tip: For an extra kick, consider adding a teaspoon of cayenne pepper.
Step 3: Brine the Chicken
Submerge your chicken pieces in the brine, ensuring they’re fully covered. Cover the container and refrigerate for at least 12 hours, but no more than 24 hours. This timing is crucial for optimal flavor and texture. Tip: Use a heavy plate to keep the chicken submerged if necessary.
Step 4: Prepare for Frying
After brining, remove the chicken from the brine and pat dry with paper towels. Let it sit at room temperature for about 30 minutes before frying. This step ensures even cooking and extra crispiness.
Step 5: Fry to Perfection
Heat your oil to 350°F in a deep fryer or large pot. Fry the chicken in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 12-15 minutes depending on the size of the pieces. Tip: Maintain the oil temperature for the crispiest results.
Tips and Tricks
Brining is a game-changer for fried chicken, but here are some extra tips to elevate your dish even further. First, always use a thermometer to check the oil temperature; fluctuating temps can lead to greasy chicken. Second, consider double-dipping your chicken in flour for an extra crispy coating. Lastly, let the fried chicken rest on a wire rack instead of paper towels to prevent sogginess.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the brine for a fiery kick.
- Herb-Infused: Incorporate rosemary, thyme, or sage for an aromatic twist.
- Sweet and Smoky: Mix in a bit of maple syrup and smoked paprika for a unique flavor profile.
Frequently Asked Questions
Can I reuse the brine?
No, for food safety reasons, it’s best to discard the brine after one use. Bacteria from the raw chicken can contaminate the brine, making it unsafe for reuse.
How long can I brine the chicken?
Brining for 12 to 24 hours is ideal. Less than 12 hours won’t fully impart the flavors, and more than 24 hours can make the chicken too salty.
Can I brine frozen chicken?
It’s best to thaw the chicken completely before brining to ensure even flavor penetration and safe cooking temperatures.
Summary
This fried chicken brine recipe is your ticket to the most flavorful, juicy, and crispy fried chicken. With simple ingredients and a bit of patience, you’ll achieve fried chicken perfection every time.
