Crispy Golden Fried Chicken (Printable Version)
Classic crispy fried chicken with juicy, seasoned meat and perfectly golden crunchy coating
# What You'll Need:
→ Chicken
01 - 3.3 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)
# Directions:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne, and black pepper in a large bowl until fully combined. Submerge chicken pieces ensuring complete coating. Cover bowl and refrigerate minimum 2 hours, preferably overnight for optimal flavor penetration.
02 - Combine flour, paprika, salt, black pepper, cayenne, and baking powder in a separate bowl. Whisk thoroughly to distribute spices evenly throughout the flour mixture.
03 - Remove chicken from marinade allowing excess liquid to drip off. Press each piece firmly into flour mixture, turning to coat all surfaces. Place coated pieces on wire rack and rest for 10 minutes to help coating adhere.
04 - Pour vegetable oil into deep fryer or heavy pot to sufficient depth for submerging chicken. Heat oil to 350°F using kitchen thermometer for accurate temperature control.
05 - Carefully lower chicken pieces into hot oil working in batches to prevent overcrowding. Fry 12-15 minutes, turning occasionally, until golden brown and crisp with internal temperature reaching 165°F.
06 - Transfer fried chicken to wire rack or paper towels to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute and coating to set.
# Expert Tips:
01 -
- The buttermilk works magic overnight, tenderizing the meat and seasoning it all the way to the bone
- That baking powder in the coating creates these tiny air bubbles that make the crust impossibly light and crunchy
02 -
- Rushing the marinade time is the number one mistake—give those flavors time to work their way into the meat
- Letting the coated chicken rest before hitting the oil is what keeps the coating from falling off during frying
03 -
- Pat your chicken completely dry before it goes into the marinade for better adhesion
- Sprinkle a little extra salt immediately after frying for that professional finish