Crispy Golden Fried Chicken (Printable view)
Crispy, golden-fried chicken with juicy interior. Buttermilk-marinated and coated with seasoned flour for ultimate crunch.
# What You'll Need:
→ Chicken
01 - 3 lbs 5 oz chicken pieces (legs, thighs, breasts, or mixed cut), skin-on, bone-in
→ Marinade
02 - 2 cups buttermilk
03 - 1 1/2 teaspoons salt
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon cayenne pepper
07 - 1 teaspoon black pepper
→ Coating
08 - 2 cups all-purpose flour
09 - 1 teaspoon paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon cayenne pepper
13 - 1 teaspoon baking powder
→ Frying
14 - Vegetable oil for deep frying
# Steps:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne, and black pepper in a large bowl until fully combined.
02 - Submerge chicken pieces in the buttermilk mixture, ensuring complete coverage. Cover and refrigerate for minimum 2 hours or ideally overnight for maximum 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 the flour mixture, creating a thick, even coating. Transfer to a wire rack and rest for 10 minutes to set the crust.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying.
06 - Carefully lower chicken pieces into hot oil in small batches, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally, until golden brown and crisp. Internal temperature must reach 165°F.
07 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The buttermilk marinade tenderizes the meat while creating those irresistible craggy crunch pockets everyone fights over
- Once you master the oil temperature, youll wonder why you ever bothered with takeout versions
02 -
- Dropping cold chicken into hot oil drops temperature dramatically causing that dreaded soggy coating, so let your chicken sit at room temperature for 20 minutes before frying
- The 10 minute resting period after coating seems like an unnecessary step but skipping it is why coating slides off during frying
03 -
- Season your flour mixture generously because only about half sticks to the chicken
- Never put a lid on your fried chicken when storing or the coating will immediately soften