Alton Brown Fried Chicken Recipe made of marinated chicken in buttermilk, seasoned with spices, and fried to golden perfection. This recipe serves 4 and takes about 1 hour (excluding marination time) to prepare delivering crispy, flavorful, and juicy fried chicken.
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𧥠Why Youâll Love This Alton Brown Fried Chicken Recipe:
- Crispy and Golden: Achieve the perfect balance of a crunchy crust and juicy, tender interior.
- Full of Flavor: The buttermilk marinade and spice mix infuse each bite with bold flavors.
- Authentic Technique: This recipe uses tried-and-true frying methods for consistent results.
- Beginner-Friendly: Simple steps and common ingredients make it easy for anyone to prepare.
- Perfect for Gatherings: A crowd-pleaser thatâs ideal for family dinners, picnics, or parties.
- Marination Benefits: The long buttermilk soak ensures tender, moist chicken every time..
â What Is Alton Brown Fried Chicken Recipe
Alton Brown Fried Chicken Recipe is a classic Southern-style dish featuring chicken marinated in buttermilk, seasoned with spices, and fried to a golden, crispy finish. Itâs a flavorful, juicy, and comforting meal.
đ§ Ingredients:
- 1 broiler/fryer chicken, cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour, for dredging
- Vegetable shortening, for frying
đ Instructions:
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan.
- Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags.
- If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
đ Recipe Tips
- Marinate for Flavor and Tenderness: Marinate the chicken in buttermilk for at least 12 hours (up to 24 hours) to tenderize the meat and infuse it with a tangy, savory flavor.
- Maintain Oil Temperature: Keep the frying oil at a steady 325°F. Use a thermometer to monitor the temperature to ensure the chicken cooks evenly and doesnât absorb excess oil.
- Season Generously: The spice mixture is key to flavorful fried chicken. Apply the seasoning liberally to ensure every bite is perfectly seasoned.
- Shake Off Excess Flour: After dredging, shake off any excess flour. This prevents clumping and ensures a crisp, even crust.
- Avoid Overcrowding: Fry the chicken in batches to avoid crowding the pan, which can lower the oil temperature and result in soggy chicken.
đ What To Serve With Fried Chicken?
Serve Fried Chicken with classic sides like creamy mashed potatoes, coleslaw, or cornbread pair it with sautéed greens, mac and cheese or biscuits for a complete and hearty meal.
đ How To Store Leftover Fried Chicken?
- Refrigerate: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap cooled leftover fried chicken in foil or place in a freezer-safe container freeze for up to 3 months.
đ„” How To Reheat Leftover Fried Chicken?
- In The Oven: Reheat leftover fried chicken in a 375°F oven for up 3-5 minutes to restore its crispiness.
- In The Air Fryer: Use an air fryer at 350°F for up 10 minutes to reheat leftover fried chicken evenly.
FAQs
How long should I marinate Fried Chicken?
Marinate Fried Chicken for at least 12 hours and up to 24 hours. The buttermilk tenderizes the chicken and enhances the flavor, making the Fried Chicken juicy and delicious.
Can I bake Fried Chicken instead of frying?
Yes, Fried Chicken can be baked at 400°F for 30â35 minutes. Although it wonât have the same crispiness as traditional Fried Chicken, baking offers a healthier alternative.
How do I ensure Fried Chicken is crispy?
To ensure crispy Fried Chicken, maintain the oil temperature at 325°F, avoid overcrowding the pan, and properly drain the chicken on a wire rack after frying.
Can I use boneless chicken for Fried Chicken?
Yes, you can use boneless chicken for Fried Chicken. However, adjust the frying time since boneless chicken cooks faster than bone-in Fried Chicken.
Why is my Fried Chicken soggy?
Soggy Fried Chicken can result from overcrowding the pan, which lowers the oil temperature, or improper draining after frying. Always fry in small batches and drain on a wire rack to keep Fried Chicken crispy.
How do I check if Fried Chicken is cooked?
Use a meat thermometer to check that the internal temperature of Fried Chicken reaches 180°F. This ensures the Fried Chicken is fully cooked and safe to eat.
Can I use buttermilk substitutes for Fried Chicken?
Yes, if you donât have buttermilk, you can substitute with 2 cups of milk mixed with 2 tablespoons of lemon juice or vinegar. This mixture works well for marinating Fried Chicken.
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Nutrition Facts
Serving Size: 1 piece of chicken
- Calories: 404
- Protein: 28g
- Carbohydrates: 18g
- Fat: 25g
- Fiber: 1g
- Sodium: 600mg
Alton Brown Fried Chicken Recipe
Description
Alton Brown Fried Chicken Recipe made of marinated chicken in buttermilk, seasoned with spices, and fried to golden perfection. This recipe serves 4 and takes about 1 hour (excluding marination time) to prepare delivering crispy, flavorful, and juicy fried chicken.
Ingredients
Instructions
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan.
- Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags.
- If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
Notes
- Marinate for Flavor and Tenderness: Marinate the chicken in buttermilk for at least 12 hours (up to 24 hours) to tenderize the meat and infuse it with a tangy, savory flavor.
Maintain Oil Temperature: Keep the frying oil at a steady 325°F. Use a thermometer to monitor the temperature to ensure the chicken cooks evenly and doesnât absorb excess oil.
Season Generously: The spice mixture is key to flavorful fried chicken. Apply the seasoning liberally to ensure every bite is perfectly seasoned.
Shake Off Excess Flour: After dredging, shake off any excess flour. This prevents clumping and ensures a crisp, even crust.
Avoid Overcrowding: Fry the chicken in batches to avoid crowding the pan, which can lower the oil temperature and result in soggy chicken.