Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salmon With Garlic Lemon Butter Sauce Recipelemon Garlic Buttersauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the secret to perfectly crispy Southern fried chicken! Brined in buttermilk and coated in a smoky spice blend, this recipe is comfort food perfection.

  • Total Time: 3 hours 45 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • For the Spice Blend:
  • 4 tablespoons smoked paprika
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 3 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon Italian seasoning
  • 3 teaspoons ground cayenne pepper
  • For the Buttermilk Brine:
  • 2½ cups buttermilk
  • ¼ cup Louisiana-style hot sauce
  • For the Fried Chicken:
  • 4 pounds chicken pieces (breasts, thighs, drumsticks, or wings; bone-in, skin-on)
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 5 teaspoons baking powder
  • 4 cups peanut oil for frying

Instructions

  1. Mix the spice blend
    Combine the smoked paprika, garlic powder, onion powder, salt, black pepper, Italian seasoning, and cayenne in a bowl. Give it a good whisk to ensure it’s evenly mixed.
  2. Brine the chicken
    In a large bowl, whisk together the buttermilk, half the spice blend, and hot sauce. Pierce the chicken with a fork to help the flavors soak in, then submerge the pieces in the brine. Cover and refrigerate for at least 3 hours, but overnight is even better. (Trust me, this step makes all the difference!)
  3. Prepare the dredge
    In another bowl, mix the flour, cornstarch, baking powder, and the remaining spice blend. Toss each piece of chicken in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
  4. Heat the oil
    Pour peanut oil into your skillet until it’s about halfway full, then heat to 325°F. Test it by dropping a bit of flour in—if it sizzles, you’re good to go.
  5. Fry the chicken
    Carefully place the chicken skin-side down in the hot oil. Keep an eye on the temperature and adjust as needed. Cook for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature hits 165°F.
  6. Drain and keep warm
    Transfer the cooked chicken to a wire rack set over a baking sheet, then pop it in a 200°F oven to stay warm while you fry the next batch.

Notes

Presentation matters! Arrange your chicken on a large platter, and garnish with fresh parsley or thyme for a pop of color. Pair it with creamy coleslaw, cornbread, or potato wedges for a classic Southern meal. Or keep it simple with a side salad to balance out the richness of the chicken. Either way, don’t forget extra napkins—this is finger food at its best.

  • Author: Lily
  • Prep Time: 15 minutes (plus 3 hours for brining)
  • Cook Time: 30 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/salmon-with-garlic-lemon-butter-sauce-recipelemon-garlic-buttersauce-recipe/