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Seasoned, Buttermilk-Brined Fried Chicken

Yield: 10 Pieces / 1 whole fryer chicken (2 ½-3 ½ # by weight)

Degree of difficulty: Medium

Prep Time: 20 minutes + overnight brining

Bake Time: 60 minutes + resting time


1 pouch Cup4Cup Seasoned Fried Chicken Mix (with included spice and salt packets)

1 whole fryer chicken (2 1/2 – 3 1/2 lbs by weight)

½ cup buttermilk

2 quarts ice cold water

3 quarts frying oil (canola or peanut)




  1. Place water and salt into 4 quart container and whisk to dissolve.
  2. Place chicken with breasts cut in half along with all remaining chicken pieces into brine.
  3. Cover and refrigerate for a minimum of 12 hours.


  1. Remove chicken from brine and drain on rack, blotting dry with paper towels.
  2. Place chicken in a bowl and add buttermilk. Toss to coat and leave at room temperature for 1 hour.
  3. Re-toss to distribute buttermilk evenly.
  4. Combine spice packet and breading mix in bowl and mix to combine.
  5. Place chicken pieces individually in breading and coat each evenly. Transfer breaded pieces to a clean tray. Allow breaded chicken to remain at room temperature for 30 more minutes.
  6. Meanwhile preheat frying oil to 350°F in 8 quart pot.


  1. To start frying add both thighs and legs to oil. Fry for 8-12 minutes then remove.
  2. Oil temperature may drop to 315°F-320°F. Leave heat on high, but do not allow oil to exceed 350°F.
  3. Once oil comes back up to 350°F, add breast pieces and wings and fry 10-14 minutes.