Crispy Golden Fried Chicken (Printable Version)
Golden, crispy chicken pieces with juicy, seasoned interior. A beloved comfort food classic.
# What You'll Need:
→ Chicken
01 - 3.3 pounds 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, enough to submerge chicken
# How To Make It:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne, and black pepper in a large bowl. Submerge chicken pieces completely. Cover and refrigerate minimum 2 hours, preferably overnight for maximum flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne, and baking powder in a separate bowl. Whisk thoroughly to distribute spices evenly.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into flour mixture, ensuring thick, even coating. Set on wire rack and rest 10 minutes to set coating.
04 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout cooking.
05 - Lower chicken pieces into hot oil in batches, avoiding overcrowding. Fry 12-15 minutes, turning occasionally, until deep golden brown and crisp. Internal temperature must reach 165°F.
06 - Transfer to wire rack or paper towels to drain. Let rest 5 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- The buttermilk marinade makes the chicken impossibly tender while keeping that satisfying crunch we all crave
- Once you master the oil temperature, you'll find yourself making this for every gathering because people literally cheer when they walk through the door
02 -
- Crowding the pot drops the oil temperature dramatically, leading to greasy chicken with soft spots instead of an even crunch
- Letting chicken rest on a rack instead of paper towels prevents steam from making the bottom coating soggy
03 -
- Invest in a good kitchen thermometer because guessing oil temperature is the fastest way to ruin a batch
- Letting the chicken rest at room temperature for 20 minutes before frying helps it cook more evenly