Fried Chicken - stu_spivack Flickr

Herb brined  fried chicken recipe


 This  fried chicken recipe combines juicy herb infused brined chicken pieces with a crunchy buttermilk crust.  The brining process take a while but ensures that the chicken is moist and full of flavor.

Preparation time: 

Cooking time: 

Cooking time: 

Yield: 6-8 Serves


  • 1 onion sliced.
  • 4 Garlic cloves crushed.
  • 1 tspn of vegetable oil.
  • 3 tablespoons of salt
  • 2 tablespoons of mixed chopped herbs
  • 1 litre of water
  • 1 lemon cut into quarters
  • 2 kg chicken thighs and drumsticks.
  • 3 cups of plain flour.
  • 2 tablespoons of ground black pepper.
  • 2 tablespoons of paprika.
  • 2 tablespoons of salt.
  • 2 tspn of Cayenne pepper.
  • 2 tablespoons of baking powder.
  • 2 cups of buttermilk.
  • Vegetable oil for deep frying.



  • Heat 1 teaspoon of vegetable oil in a medium saucepan and Saute the onion and garlic until it is just translucent.
  • Add the salt and cook stirring for another 30 seconds.
  • Add the chopped mixed herbs and cook for 30 seconds.
  • Add the water, lemon rinds, and lemon juice. Squeeze the juice through your fingers to remove seeds.
  • Bring the brine to the boil and allow to simmer for 5 minutes.
  • Allow brine to cool and then place in the fridge until it is chilled.
  • Place the chicken pieces into a large (4 litre/1 gallon) ziploc bag, pour brine into the bag covering the chicken then seal the bag.
  • Allow the chicken to soak in the brine mixture for 8 - 24 hours .
  • Remove the chicken from the brine and rinse under cold water then pat the chicken dry with paper towels.
  • Refrigerate the pieces uncovered for a day so that the skin dries out and is crispy when cooked.
  • Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking powder in a bowl.
  • Divide the flour mixture between two bowls.
  • Coat the chicken in the flour from one bowl, shake off any excess, dip the pieces in the buttermilk, then coat thoroughly in flour from the second bowl and set aside.
  • Heat oil to 180C/350F and cook chicken in batches for 12 - 15 minutes.
  • Allow chicken to cool on a rack for 5 - 10 minutes before serving.





Rob Galloway







Thanks for visiting, I'm Rob  a passionate home cook and my creative outlet is my kitchen. is my way of keeping a track of my culinary learnings and my favourite recipes, please think of it as a personal journal of my cooking mis-adventures . I hope you get as much enjoyment out of your visit as I get from creating it. And please always feel free to get in touch with your feedback or just to say Hi, we look forward to hearing from you.

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