Crispy Golden Fried Chicken (Print Version)
Crispy, golden-fried chicken with juicy interior—a classic comfort food perfect for sharing.
# What You'll Need:
→ Chicken
01 - 3.3 pounds chicken pieces (legs, thighs, breasts, or mixed cuts), 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 (enough to submerge chicken)
# How to Cook:
01 - Whisk together buttermilk, salt, garlic powder, onion powder, cayenne pepper, and black pepper in a large bowl until thoroughly combined.
02 - Submerge chicken pieces in the buttermilk mixture, ensuring complete coverage. Cover bowl and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
03 - Combine flour, paprika, salt, black pepper, cayenne pepper, 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 flour mixture, ensuring thick, even coating on all sides. Arrange coated pieces on wire rack and rest for 10 minutes to set coating.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
06 - Carefully lower chicken pieces into hot oil in small batches to prevent overcrowding. Fry 12-15 minutes, turning occasionally, until golden brown and crispy with internal temperature reaching 165°F.
07 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The buttermilk marinade creates the most tender, juicy meat youve ever tasted
- That coating shatters beautifully when you bite into it, revealing perfectly seasoned chicken underneath
02 -
- Cold chicken dropped into hot oil can cause dangerous splattering, let it come to room temperature first
- Rushing the oil temperature is the most common mistake, too hot burns the coating, too cool makes greasy chicken
03 -
- Cast iron holds heat more consistently than thinner pans, making it ideal for frying
- A wire rack is infinitely better than paper towels for draining, keeping that bottom coating crispy