Lemon Brined Fried Chicken Recipe


Main Ingredient


 Cold water1 Gallon
 Kosher salt50 Teaspoon (1 Cup Plus 2 Teaspoons)
 Honey6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Bay leaves12
 Garlic head1 , unpeeled, smashed
 Black peppercorns2 Tablespoon
 Thyme3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
 Parsley3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
 Lemons juice2 , zest grated finely and juiced
 Chickens6 Pound (2 Chickens, 3 Pound Each)
 All purpose flour3 Cup (48 tbs)
 Garlic powder2 Tablespoon
 Onion powder2 Tablespoon
 Cayenne pepper2 Teaspoon
 Buttermilk2 Cup (32 tbs)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
 Rosemary sprigs1 (For Garnish)
 Thyme sprigs1 (For Garnish)

Nutrition Facts

Serving size

Calories 726 Calories from Fat 350

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 170.1 mg

Sodium 495.3 mg20.6%

Total Carbohydrates 43 g14.5%

Dietary Fiber 3 g12%

Sugars 8.2 g

Protein 49 g97.4%

Vitamin A 31.3% Vitamin C 50.2%

Calcium 10.5% Iron 32%

*Based on a 2000 Calorie diet


1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest, juice and halves and bring to a simmer, stirring until the salt is dissolved. Let cool, then stir in the remaining 3 quarts of cold water. Submerge the chickens in the marinade and refrigerate overnight.
2. Drain the chickens and pat dry; cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres. Transfer the chicken to a wax paper-lined baking sheet.
4. In a very large, deep skillet, heat 1 inch of oil to 330° Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Drain on paper towels; keep warm in a low oven while you fry the remaining pieces. Transfer to a platter, garnish with the herb sprigs and serve hot or at room temperature.