Two-Day Marinated Fried Chicken


Art & Soul · Washington, DC

This tender, juicy fried chicken is marinated twice: first in a brine, then in a Tabasco-buttermilk mixture. Art Smith learned to brine chicken from his good friend Scott Peacock, chef at Watershed in Decatur, Georgia.

Plus: F&W's Chicken Cooking Guide


  1. 1/2 cup plus 1 teaspoon kosher salt
  2. 4 quarts cold water
  3. One 4-pound chicken, cut into 8 pieces
  4. 1 quart buttermilk
  5. 2 tablespoons Tabasco
  6. 2 cups all-purpose flour
  7. 1 tablespoon baking powder
  8. 1 1/2 teaspoons garlic powder
  9. 1 1/2 teaspoons Old Bay Seasoning
  10. 1 teaspoon cayenne pepper
  11. 1 teaspoon freshly ground black pepper
  12. Vegetable oil, for frying
  1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
  2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
  3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
  4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.