Golden Crispy Fried Chicken (Printable)

Golden, crunchy fried chicken with juicy meat and flavorful spices, ideal for a satisfying main dish.

# Ingredient List:

→ Chicken

01 - 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or breasts)

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder

→ Dredging Mixture

07 - 2 cups all-purpose flour
08 - 1 teaspoon salt
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon baking powder
12 - 1/2 teaspoon black pepper

→ For Frying

13 - Vegetable oil, approximately 1.6 quarts for deep frying

# Directions:

01 - Combine buttermilk, salt, black pepper, paprika, and garlic powder in a large bowl. Coat chicken pieces thoroughly, cover, and refrigerate for at least 2 hours or overnight for optimal flavor.
02 - In a separate shallow dish, whisk together all-purpose flour, salt, paprika, cayenne pepper, baking powder, and black pepper until evenly blended.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For added crispness, dip the chicken back into buttermilk and dredge again in the flour mixture.
04 - Preheat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to maintain temperature accuracy.
05 - Fry chicken in batches without overcrowding for 12 to 15 minutes. Turn pieces occasionally until golden brown and internal temperature reaches 165°F (75°C).
06 - Transfer fried chicken to a wire rack over a baking sheet or paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The double dredge creates shatteringly crisp skin that stays crunchy even after it cools.
  • Buttermilk keeps every bite tender and juicy, no matter which pieces you fry.
02 -
  • If the oil is too hot, the outside burns before the inside cooks, so keep that thermometer handy.
  • Crowding the pot drops the oil temperature fast, turning your chicken soggy instead of crispy.
03 -
  • Let the dredged chicken rest on a rack for 10 minutes before frying so the coating sets and does not fall off.
  • Use a mix of dark and white meat for variety, but remember thighs and drumsticks stay juicier and more forgiving.

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