Crispy Golden Fried Chicken (Print Version)
Crispy, golden fried chicken with juicy, seasoned meat inside. A classic American favorite perfect for any gathering.
# What You'll Need:
→ Chicken
01 - 3.3 lbs chicken pieces (legs, thighs, breasts, or mixed), 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 Make It:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne pepper, and black pepper in a large bowl until fully combined. Submerge chicken pieces in marinade, ensuring complete coverage. Cover bowl and refrigerate for minimum 2 hours, ideally overnight for maximum flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne pepper, and baking powder in a separate bowl. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in flour mixture, pressing firmly to adhere thick, even coating. Place coated chicken on wire rack and rest for 10 minutes to set crust.
04 - Pour vegetable oil into deep fryer or heavy-bottomed pot until depth reaches 3-4 inches. Heat oil to 350°F, maintaining consistent temperature throughout frying process.
05 - Carefully lower chicken pieces into hot oil in small batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally for even browning. Cook until golden brown, crispy, and internal temperature reaches 165°F.
06 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute and coating to set.
# Expert Advice:
01 -
- The buttermilk marinade creates tenderness that goes all the way to the bone
- That shattering crunch when you bite through the coating is absolutely worth the effort
02 -
- Patience during the marinating time is what separates good fried chicken from great fried chicken
- Letting the coated chicken rest before frying prevents the coating from sliding off into the oil
03 -
- Use a wire rack for draining instead of paper towels to keep the bottom crust from getting soggy
- Let your oil return to temperature between batches for consistent results