Low Sodium Buttermilk Southern Fried Chicken

Total time9 hr 5 min

Prep time25 min

Cook time40 min

Low Sodium Buttermilk Southern Fried Chicken

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Ingredients

4 servings

For the brine

2 cups buttermilk
saco Buttermilk Blend Cultured For Cooking And Baking - 12 Oz Frontier Buttermilk Blend Saco Buttermilk Dry Milk 16 - 16 Oz Friendship - BUTTERMILK Knudsen Cultured 2% Reduced Fat Buttermilk - 1 Quart
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1 tbsp hot sauce
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp garlic powder
1 tsp onion powder
3 ½ lb bone-in, skin-on chicken pieces (drumsticks and thighs, or a mix of 8 pieces)

For the dredge

2 cups all-purpose flour
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
½ tsp dried thyme

For frying

3 cups vegetable oil or peanut oil, for frying

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the buttermilk, hot sauce, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1 tsp onion powder until combined. Add the chicken pieces, turning to coat thoroughly. Transfer to a large zip-top bag or covered container and refrigerate for at least 8 hours or overnight.
2
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Set a wire rack over a rimmed baking sheet.

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