Recipes Ingredients Meat & Poultry Chicken Martha's Buttermilk Fried Chicken 4.2 (31) Snoop says this is the best thing Martha has ever cooked for him. Servings: 4 Jump to recipe Martha's buttermilk chicken recipe calls for brining and marinating the chicken pieces before frying them. The buttermilk marinade is key; it adds a subtle flavor to the chicken and keeps it moist and juicy. It might seem like a lot of steps, but it produces the best fried chicken. (Her friend Snoop says so.) This recipe is a true Martha classic, one she has been making for years—she used to host a fried chicken party every summer and cook batch after batch. It has a crisp, golden brown exterior that’s subtly spiced and tender, with flavorful meat inside. It’s just how fried chicken should be. You Should Never Defrost Chicken on the Counter—These Are the Only 3 Thawing Methods to Use, Say Food Safety Experts Credit: David Russell Why Martha's Buttermilk Fried Chicken Recipe Works Making the best fried chicken is a process, but the end results are worth it. Here's why Martha's recipe works: The chicken soaks in a simple salt brine overnight, helping it stay moist.The buttermilk marinade gives the meat a subtle, delicious tang, but even more importantly, the lactic acid in the buttermilk has a tenderizing effect, and the marinade also helps the chicken to remain moist and juicy.After marinating, the chicken is drained on a wire rack. This allows the excess marinade to drip off and the remaining marinade to lose some of its moisture and become slightly tacky, so the coating will adhere better and produce a crisper crust. The chicken will also come to room temperature, allowing it to cook more quickly and evenly.Martha always uses a cast-iron skillet to fry chicken because it holds the heat better than other pans.Even something as simple as covering the skillet while the chicken fries makes a difference: it helps the pieces to cook more evenly—and reduces spattering. (Martha recommends using a probe-style thermometer. It allows you to monitor the temperature of the oil without lifting the lid.) Directions Brine chicken: Place chicken in a large bowl and fill with cold salted water. Cover and transfer to refrigerator and let soak overnight. Marinate chicken: Remove chicken from ice water and arrange snugly in a large shallow bowl or baking dish (or divide between two dishes). Whisk together buttermilk and seasonings and pour over chicken, making sure parts are completely submerged. Cover tightly and refrigerate for at least 4 hours or up to overnight. For an alternative marinating method, divide chicken and marinade evenly among large re-sealable bags; rest the bags on a rimmed baking sheet to catch any leaks, and refrigerate as above. Drain chicken on wire rack About an hour before you plan to cook chicken, remove pieces from marinade and allow to drain on a wire rack set over a rimmed baking sheet. Combine ingredients for dredging: Meanwhile, in a large clean brown paper bag or a shallow bowl or pie plate, shake or whisk together flour, cornmeal, and seasonings, and spread in a shallow bowl or pie plate. Heat oil: When you are ready to begin frying, pour just under 3/4 inch oil in a large cast-iron skillet, and bring to 375°F over medium heat. If you don't have a thermometer, try this test: Drop a cube of white crustless bread into oil; it should turn golden brown within 1 minute. Dredge chicken: While oil is heating, use tongs to dredge chicken pieces. Make sure they are thoroughly coated, shaking off excess flour for an even, lump-free crust. Set dredged pieces on a baking sheet fitted with a wire rack as you work. Heat oven and prep for draining chicken: Heat oven to 200°F. Before beginning, set a wire rack in a rimmed baking sheet and set several layers of paper towels on top of rack for draining chicken. Fry chicken: Working in batches, arrange chicken pieces skin side down in pan in a single layer, beginning with dark meat. Add enough pieces to fill the pan, without touching. Cover the skillet during cooking. After placing the chicken in the pan, the oil temperature will drop dramatically. Adjust heat as needed to maintain a steady temperature of between 330 and 340°F during frying, as this will help chicken parts cook evenly, inside and out. Turn chicken: Once the first side is crisp and golden, after 4 to 5 minutes, carefully turn the pieces. Cover pan again and continue frying until other side is crisp and the meat is cooked through (it should register 160°F for breasts, 165°F for thighs on an instant-read thermometer)—another 4 to 5 minutes, depending on size of pieces. Check each piece and remove it as soon as it is ready. Transfer to rack on prepared baking sheet and keep warm in oven. Return oil to 375°F before adding next batch. Do not turn the chicken too soon, or the crust will tear. The pieces should release easily from the pan when you start to turn them. Other Irresistible Fried Food Recipes to Try: Chicken Schnitzel Fried Fish Pork Schnitzel Medallions Crunchy Shrimp Fritters French Fries