Charley’s Fried Chicken Recipe
Buttermilk brined, served with honey butter
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Ingredients
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Chicken
Honey Butter
Method
Brining the Chicken
- 1
Prepare the Brine
In a large bowl, mix together buttermilk, salt, black pepper, garlic powder, onion powder, and paprika until well combined.
- 2
Brine the Chicken
Submerge the whole chicken in the buttermilk mixture, ensuring it is fully coated. Cover and refrigerate for at least 4 hours or preferably overnight.
Preparing Honey Butter
- 3
Mix Honey Butter
In a small bowl, combine softened unsalted butter and honey. Mix until smooth and well incorporated. Set aside.
Frying the Chicken
- 4
Prepare for Frying
In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dredge the Chicken
Remove the chicken from the brine, allowing excess liquid to drip off. Dredge the chicken in flour, ensuring it is thoroughly coated.
- 6
Fry the Chicken
Carefully place the coated chicken in the hot oil. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain and Rest
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for about 5 minutes before serving.