The best buttermilk-brined Southern fried chicken from Serious Eats by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine 4 hours or overnight.

  • wkhull on December 26, 2024

    I had never made fried chicken before and decided to give it a go with my favorite recipe writer on the planet. I gave this recipe 5 stars because it was phenomenal. It was a great Thanksgiving Day treat in lieu of traditional fare. It is messy, but not complicated. We found that baking it vs. re-frying on subsequent days for reheating tasted as good if not better. I followed the instructions to the letter and can recommend it as written. In hind sight, I would go peanut oil vs. vegetable shortening. Slightly less artery clogging, but mainly because the shortening was a mess. I did not know that it smokes a bit normally, so I constantly thought I was on the verge of setting the house on fire. No fire, but it ended up clogging my stove vent fan filter and coating the fan, duct, and flap with a considerable layer of goo. I had to manually remove the shortening from the flap to get it to operate normally again. It was worth it...

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