Buttermilk-Brined Fried Chicken
Inspired by techniques from Serious Eats and America's Test Kitchen.
This follows the same Southern frying method, temperature and times, but swaps the dry brine and egg wash for a tangy, salted buttermilk soak with hot sauce, plus a craggy baking-powder crust.
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Method
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EU nutrition claims
- Source of protein: 4.7 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
- Low sugars: 0.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 250 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy cast-iron or deep frying pan (28-30 cm) or heavy pot
- frying thermometer
- wire rack set over a tray
- tongs
- instant-read thermometer
- large bowl or zip bag
- wide shallow bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 773 kcal |
| Protein | 36.2 g |
| Carbohydrate | 25.1 g |
| of which sugars | 2 g |
| of which free sugars | 0 g |
| Fat | 58.1 g |
| of which saturates | 10.9 g |
| Fibre | 1 g |
| Salt | 2.65 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
