Crispy Golden Fried Chicken (Printable version)
Classic crispy fried chicken with juicy interior and golden seasoned coating
# What You’ll Need:
→ Chicken
01 - 3.5 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 the buttermilk, salt, garlic powder, onion powder, cayenne pepper, and black pepper until thoroughly combined. Add the chicken pieces and turn to coat completely. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
02 - In a separate large bowl, combine the flour, paprika, salt, black pepper, cayenne pepper, and baking powder. Whisk until evenly distributed to ensure consistent seasoning on each piece.
03 - Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere a thick, even coating. Shake off any excess flour, then place the coated pieces on a wire rack and let rest for 10 minutes to set the coating.
04 - Pour vegetable oil into a deep fryer or large heavy-bottomed pot to a depth of at least 3 inches. Heat the oil to 350°F, using a kitchen thermometer to verify the temperature.
05 - Carefully lower the chicken pieces into the hot oil in small batches, being careful not to overcrowd the pot. Fry for 12 to 15 minutes, turning occasionally, until the coating is golden brown and crispy and the internal temperature reaches 165°F when measured with a meat thermometer.
06 - Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow the juices to redistribute.
# Expert tips:
01 -
- The buttermilk marinade creates the most impossibly tender meat beneath that crunchy exterior
- Once you master the temperature, this is the kind of recipe that makes people ask when you're opening a restaurant
02 -
- If your oil gets too hot, the outside will burn before the inside cooks through
- Letting the coated chicken rest for 10 minutes before frying prevents the coating from sliding off
03 -
- For extra crunch, double-dip by returning the coated chicken to buttermilk then back into the flour mixture
- Cast iron Dutch ovens maintain heat better than thin pots and make temperature control easier