Crispy Golden Fried Chicken (Printable Version)
Golden, crispy chicken pieces with juicy, seasoned interior. Classic American comfort food.
# What You Need:
→ Chicken
01 - 3.5 lbs chicken pieces (legs, thighs, breasts, or mix), 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:
01 - Whisk buttermilk with salt, garlic powder, onion powder, cayenne, and black pepper in a large bowl. Submerge chicken pieces completely in the marinade. 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 evenly distribute spices 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. Arrange coated pieces on wire rack and rest 10 minutes to set the coating.
04 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying process.
05 - Carefully lower chicken pieces into hot oil in small batches. 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.
# Expert Advice:
01 -
- The buttermilk brine makes the meat incredibly tender and flavorful throughout
- That baking powder trick creates the most satisfying shatter-crisp coating
- It's easier than you think once you know the temperature secrets
02 -
- Patience with the resting time after coating prevents the breading from falling off in the oil
- Maintaining oil temperature is the difference between soggy and spectacular results
- A wire rack is superior to paper towels for drainage, keeping the bottom crust from getting soft
03 -
- Brining overnight is the single most important step for juicy meat
- Room temperature chicken fries more evenly than cold from the fridge