Chicken Fried Brisket Recipe

Slice the trimmed brisket into 1-inch thick strips against the grain for easier chewing and even frying.

In a large bowl, combine 2 cups buttermilk, 2 tbs hot sauce, 2 tsp kosher salt, and 1 tsp black pepper. Whisk to combine.

Add the brisket strips to the marinade, fully submerging them. Cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the beef.

About 30 minutes before frying, remove brisket from the refrigerator to come closer to room temperature (keep it covered).

In a shallow wide bowl or rimmed baking sheet, whisk together 2.5 cups flour and 0.5 cup cornstarch to keep the crust crisp.

Add 2 tsp smoked paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, 0.5 tsp dried thyme, 0.5 tsp baking powder, 2 tsp kosher salt, and 1 tsp black pepper. Mix thoroughly to distribute spices.

Set up a dredging station: marinated brisket in one bowl (drain excess buttermilk and reserve a little), seasoned flour mixture in another. For a thicker crust, you can double-dredge: flour, quick dip in reserved buttermilk, then flour again.

Pour about 6 cups oil into a deep, heavy pot or Dutch oven so oil depth is about 2-3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles steadily, temperature is close.

Remove a few strips of brisket from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to form an even coating. Shake off excess.

Carefully lower 4-6 pieces (do not overcrowd) into the hot oil. Fry in batches for 3.5–5 minutes, turning once, until golden brown and internal temperature reaches at least 145°F (63°C) and crust is crisp. Thicker pieces may need up to 6 minutes.

Using a slotted spoon, transfer fried brisket to a wire rack set over a sheet pan to drain and keep crisp. Lightly season with a pinch of salt while hot. Repeat with remaining brisket.

While brisket fries (or after), combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk in a small bowl.

Stir in 1 tbs minced chives, 1/2 tsp dill, 3/4 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Adjust thickness with extra buttermilk if needed. Chill until serving.

In a small saucepan, combine 1/2 cup ketchup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, optional 1/4 tsp hot sauce, and 1/4 tsp salt.

Warm over medium-low heat, stirring, until sugar dissolves and sauce is simmering gently, about 4–6 minutes. Taste and adjust seasoning. Keep warm or cool to room temperature for serving.

Arrange fried brisket on a platter or individual plates. Spoon or drizzle some warm BBQ sauce alongside or over a portion of the brisket.

Serve smoky ranch in a small ramekin for dipping. Garnish the brisket with chopped parsley or chives and offer lemon wedges for a bright squeeze, if desired.

Serve immediately while crust is hot and crispy.