Brined Fried Chicken

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This classic brined fried chicken is the ultimate high-protein comfort food, offering a superior crunch and incredibly succulent meat. The secret lies in the overnight brining process, which seasons the chicken deep to the bone and ensures it stays juicy during frying. By using a traditional buttermilk soak and a spiced flour coating, you achieve a thick, knobbly crust that is full of savoury flavour and nostalgic charm.

Perfect for a weekend family feast or a summer picnic, this homemade fried chicken is versatile enough to be served piping hot from the pan or enjoyed cold the next day. The addition of paprika and cayenne pepper provides a gentle warmth without being overpowering, making it a crowd-pleasing dish that pairs beautifully with a fresh salad or buttery corn on the cob.

Ingredients for Brined Fried Chicken

2 chickens, 1.4kg each, cut into 8 pieces each
Brine (recipe follows)
725ml buttermilk
2 tablespoons plus 1 1/2 teaspoons kosher salt
375g flour
1 tablespoon plus 1 1/2 teaspoons paprika
1 tablespoon plus 1 1/2 teaspoons cayenne pepper
3 teaspoons freshly ground black pepper
Oil for frying (I cook 4 pieces of chicken at a time in 1925ml oil in a 5-quart pot.)
100g sugar
50g salt
1 עלה דפנה
1 כפית גרגרי פלפל שחור
1 teaspoon coriander seeds

How to make Brined Fried Chicken

Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.
Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while preparing the buttermilk and flour.
In a large bowl, stir together the buttermilk with 1 tablespoon of the salt. In another large bowl, stir together the flour with the remaining salt and spices.
Dredge the chicken 4 pieces at a time in the flour. Transfer to the buttermilk, gently shaking the bowl to coat the chicken. Transfer the chicken back to the flour, being careful not to scrape off the batter. Gently shake the bowl to coat the chicken with flour, then transfer the pieces to a wire rack, again being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.
Pour the oil into a 5-quart pot and heat it to a temperature of 177°C. Cook the white and dark meat separately over medium heat. The oil will cool to about 149°C after adding the chicken; this is the correct heat for cooking the chicken. Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat. If the chicken gets too dark, lower the heat. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.

Pour 950ml cold water into a pot and bring to a boil over high heat. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.