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Recipe courtesy of Soul Patrol Truck

Buttermilk Fried Chicken

  • Level: Easy
  • Total: 24 hr 20 min
  • Prep: 5 min
  • Inactive: 24 hr
  • Cook: 15 min
  • Yield: 4 servings
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1 3/4 cups salt

1 1/4 cups sugar

1 gallon buttermilk

One 10-pound chicken, cut into 8 pieces

All-purpose flour

Lard or canola oil


  1. Bring 2/3 gallon water to a boil. Add the salt and sugar and stir until dissolved. Let cool. Stir in the buttermilk. Add the chicken and marinate for 24 to 48 hours. Pull the chicken from the brine. Put your thumb under the thighbone and separate the meat from the bone a little to ensure the thigh cooks thoroughly when frying. 
  2. Dredge the chicken in flour. Wait at least 1 minute before frying to allow the flour to set. 
  3. For the fryer, lard is exceptional but canola oil is acceptable. It is always best to fry one piece first to see if the brine has taken hold or if your solution had the right concentrations. 
  4. Fry the chicken in a deep fryer at 300 degrees F for 12 minutes.