Crispy Golden Fried Chicken (Printable)
Crispy, golden-fried chicken with juicy, flavorful interior—perfect for sharing.
# What You'll Need:
→ Chicken
01 - 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 (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 combined. Add chicken pieces and turn to coat completely. Cover bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
02 - In a separate large bowl, combine all-purpose flour, paprika, salt, black pepper, cayenne pepper, and baking powder. 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 ensure thick, even coating. Place coated pieces on wire rack and let rest for 10 minutes to help coating adhere properly.
04 - Pour vegetable oil into deep fryer or large heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
05 - Carefully lower chicken pieces into hot oil, working in batches to avoid overcrowding. Fry for 12 to 15 minutes, turning occasionally, 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 allow juices to redistribute.
# Expert Advice:
01 -
- The buttermilk marinade tenderizes the meat while creating this incredibly flavorful crust that people will beg you to recreate
- Once you master the temperature control, youll wonder why you ever bothered with takeout fried chicken again
02 -
- Crowding the pan drops the oil temperature instantly, leading to soggy, greasy chicken, so fry in small batches
- That 10-minute rest after coating seems pointless but it's actually crucial for the crust to adhere properly
03 -
- Double-dipping creates an extra-thick crust if you want maximum crunch, just return the floured chicken briefly to buttermilk then back into flour
- Letting fried chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting steamy and soft