Crispy Golden Fried Chicken (Printer-friendly)
Crispy, golden-fried chicken with juicy, flavorful interior. Classic comfort food perfect for sharing.
# What You’ll Need:
→ Chicken
01 - 3 lbs chicken pieces (legs, thighs, breasts, or mix), skin-on, bone-in
→ Marinade
02 - 2 cups buttermilk
03 - 1 ½ teaspoons salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - ½ teaspoon cayenne pepper
07 - 1 teaspoon black pepper
→ Coating
08 - 2 cups all-purpose flour
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon cayenne pepper
13 - 1 teaspoon baking powder
→ Frying
14 - Vegetable oil for deep frying
# How-To Guide:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne, and black pepper in a large bowl until fully incorporated.
02 - Submerge chicken pieces in marinade, ensuring complete coverage. Cover and refrigerate for minimum 2 hours or overnight for optimal flavor penetration.
03 - Combine flour, paprika, salt, black pepper, cayenne, and baking powder in a separate bowl. Mix thoroughly to distribute spices evenly.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, ensuring thick, even coating. Transfer to rack and rest for 10 minutes to set breading.
05 - Heat vegetable oil in deep fryer or heavy pot to 350°F.
06 - Lower chicken pieces into hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and crisp with internal temperature reaching 165°F.
07 - Transfer fried chicken to wire rack or paper towels to drain. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The buttermilk marinade makes the meat incredibly tender while keeping that satisfying crunch
- Once you master the temperature control, you'll never want fried chicken from anywhere else
02 -
- Letting the coated chicken rest for 10 minutes before frying helps the coating adhere better and creates a thicker crust
- Use a kitchen thermometer to maintain oil temperature, as crowded oil drops in heat and results in soggy chicken
03 -
- For extra crunch, double-dip the chicken by returning it to the buttermilk and then back into the flour mixture
- Cast-iron Dutch ovens hold heat more steadily than thin pots, making them ideal for frying