Crispy Golden Fried Chicken

There’s nothing quite like the sound and aroma of perfectly fried chicken. This recipe delivers on all fronts: an audibly crispy, golden-brown crust seasoned to perfection, encasing incredibly juicy and tender meat. It’s the ultimate comfort food, a timeless classic that brings everyone to the table, transforming any meal into a celebration of flavor and texture.

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The secret to this exceptional fried chicken lies in a two-step process: a tangy buttermilk marinade to tenderize the meat, followed by a robustly seasoned flour dredge that forms the signature crust. This combination ensures maximum flavor and that sought-after crunch.

Ingredients

• Chicken
• 1.2 kg (about 8 pieces) chicken (drumsticks, thighs, or assorted pieces), skin-on
• Marinade
• 240 ml (1 cup) buttermilk
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Coating
• 240 g (2 cups) all-purpose flour
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground black pepper
• Frying
• 1 liter (4 cups) vegetable oil, for deep frying

Instructions

Step 1

In a large bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper. Add chicken pieces, turning to coat well. Cover and refrigerate for at least 2 hours (overnight for best flavor).

Step 2

In another large bowl, mix flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.

Step 3

Remove chicken from marinade, allowing excess buttermilk to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere.

Step 4

Place coated chicken on a wire rack and let rest for 10 minutes to help the coating stick.

Step 5

Heat oil in a deep fryer or large heavy pot to 175°C (350°F).

Step 6

Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and the internal temperature reaches 75°C (165°F). Do not overcrowd the pan.

Step 7

Remove chicken and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

Zusatztipps für die Zubereitung

For extra crispy chicken, double-dip the pieces. After the first coating in the flour mixture, dip each piece back into the buttermilk and then into the flour again. This creates a thicker, crunchier crust that holds up beautifully.

Varianten und Anpassungen

You can easily adapt this recipe for boneless, skinless chicken, such as breasts or thighs. Simply reduce the frying time accordingly to prevent the meat from drying out, checking for an internal temperature of 75°C (165°F).

Serviervorschläge

This fried chicken is delicious on its own but pairs wonderfully with classic sides like creamy coleslaw, fluffy mashed potatoes and gravy, or a dash of your favorite hot sauce for an extra kick.

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With these steps, you’re ready to create a batch of unforgettable fried chicken that’s sure to become a household favorite. Enjoy every crispy, juicy bite!

Recipe Questions & Answers

→ How long should chicken marinate in buttermilk?

Marinate chicken for at least 2 hours, though overnight marinating yields the most tender and flavorful results. The buttermilk's acidity breaks down proteins, ensuring juicy meat throughout.

→ What oil temperature is best for frying chicken?

Maintain oil at 175°C (350°F) throughout frying. This temperature creates a crispy exterior while cooking the chicken thoroughly without burning the coating.

→ Why rest chicken after coating?

Resting coated chicken for 10 minutes helps the flour adhere properly. This prevents the coating from slipping off during frying and ensures even, crispy results.

→ Can I make extra crispy fried chicken?

Double-dipping creates extra crunch: coat chicken in flour, dip again in buttermilk, then coat with flour a second time. This builds a thicker, crispier layer.

→ How do I know when fried chicken is done?

Chicken is done when it reaches 75°C (165°F) internally, the coating is golden brown, and juices run clear. Use a kitchen thermometer for accuracy.