Buttermilk Brined Shallow Fried Chicken
Free Ship Offer Details

Free Ground Shipping with any order of $50 or more for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com. Offer not available in Le Creuset Outlet or Signature stores. Offer ends 12/31/14 at 11:59 p.m. PST. At checkout, enter promo code SHIPFREE50.

Gift with Purchase Details

Our gift to you with your purchase of $200 or more: Palm Sunbrella® apron, a $40 value. Must use code PALM at checkout to receive gift with purchase. Applies to orders placed online at www.lecreuset.com and in Le Creuset Signature Stores. Offer not available in Le Creuset Outlet stores. Offer may not be redeemed on past purchases. Limited quantity available. Ends August 31, 2014 at 11:59 p.m. PST, or while supplies last.

Kitchen Sessions with Blackberry Farm

Buttermilk-Brined Pan-Fried Chicken

Le Creuset Kitchen Session with Executive Chef Joseph Lenn from Blackberry Farm in Walland Tennessee. Join Chef Lenn as he speaks on how to prepare one of his favorite summertime snacks Buttermilk Brined Shallow-fried Chicken in Le Creuset Cookware.

Make It at Home: Buttermilk-Brined Pan-Fried Chicken
Country Pâté
  • Ingredients
  • 8 cups water
  • 1 cup salt
  • 1/4 cup sugar
  • 8 thyme sprigs
  • 1 bay leaf
  • 8 cups buttermilk
  • 1 chicken, cut into 10 pieces: 2 wings, 2 thighs, 2 legs and 2 breasts cut in half
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon cayenne pepper
  • 8 cups self-rising flour
  • 8 cups chicken fat or canola oil


In a saucepan, bring water to a boil. Add salt, sugar, thyme and bay leaf. Stir until salt and sugar are dissolved, and refrigerate. Once chilled, stir in buttermilk.

Soak chicken pieces in the buttermilk brine for 12 hours. Remove chicken and lightly season with the salt and both peppers. Set aside.
In a shallow bowl, mix the remaining salt and pepper with the self-rising flour. Set aside.

In the braiser, heat chicken fat to 350 F. Dredge chicken pieces in flour mixture, shaking off any excess. Place 4 or 5 pieces at a time into the braiser. Make sure the oil maintains a 350 F temperature.

Cook on one side for 5 minutes, then turn and cook on the other side another 5 minutes, or until the internal temperature reaches 165 F. Remove to a rack. Let rest 5 minutes before serving.

Shop Buttermilk Brined Fried Chicken Basics