Crispy Golden Fried Chicken (Print)
Crispy, golden-brown chicken with juicy, seasoned meat inside. Perfect for sharing.
# What You Need:
→ Chicken
01 - 3.3 lbs chicken pieces (legs, thighs, breasts, or mixed), skin-on, bone-in (about 8 pieces)
→ 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 - In a large bowl, whisk together buttermilk, salt, garlic powder, onion powder, cayenne pepper, and black pepper until fully blended. Submerge chicken pieces in marinade, ensuring complete coating. Cover bowl and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
02 - In a separate bowl, combine all-purpose flour, paprika, salt, black pepper, cayenne pepper, and baking powder. Whisk thoroughly to distribute spices evenly throughout flour mixture.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in flour mixture, pressing firmly to achieve thick, even coating. Transfer coated pieces to wire rack and rest for 10 minutes to set coating.
04 - In deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F. Use kitchen thermometer to verify temperature accuracy before proceeding.
05 - Working in batches to avoid overcrowding, carefully lower chicken pieces into hot oil. Fry for 12-15 minutes, turning occasionally for even browning, until golden brown and crisp, 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 maintain crispy texture.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken ridiculously tender and flavorful
- That shattering crispy crust stays crunchy even after the chicken cools down
02 -
- Patting the chicken partially dry before dredging prevents the coating from sliding off in the hot oil
- Letting the coated chicken rest for ten minutes helps the flour adhere better during frying
03 -
- Refrigerate the flour mixture beforehand to help it cling better to cold chicken
- Season the chicken immediately after frying while it's still hot for maximum flavor impact