Crispy Golden Fried Chicken (Printable)

Golden, crispy chicken pieces with juicy interior and seasoned coating

# What you'll need:

→ Chicken

01 - 2.6 pounds chicken drumsticks, thighs, or assorted pieces, skin-on

→ Marinade

02 - 1 cup buttermilk
03 - 2 teaspoons salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon paprika
06 - 0.5 teaspoon cayenne pepper

→ Coating

07 - 2 cups all-purpose flour
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper

→ Frying

14 - 4 cups vegetable oil

# How to make it:

01 - Combine buttermilk, salt, black pepper, paprika, and cayenne pepper in a large bowl. Add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor penetration.
02 - Mix flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper in a separate large bowl until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete coverage. Shake off any loose coating.
04 - Arrange coated chicken on a wire rack and let stand for 10 minutes. This resting period allows the coating to set and adhere better during frying.
05 - Pour oil into a deep fryer or large heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout cooking.
06 - Fry chicken in batches, turning occasionally, for 12 to 15 minutes until golden brown and internal temperature reaches 165°F. Avoid overcrowding to maintain proper oil temperature.
07 - Transfer chicken to a wire rack or paper towels to drain. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Suggestions:

01 -
  • Unbeatably Crispy: The seasoned flour coating and brief rest period create a crust that stays crunchy long after frying.
  • Perfectly Juicy: Marinating the chicken in buttermilk tenderizes the meat and locks in incredible moisture and flavor.
  • Classic Comfort: It’s a timeless American classic that satisfies cravings and warms the soul, perfect for any occasion.
  • Richly Seasoned: A simple yet effective blend of spices in both the marinade and coating ensures every single bite is delicious.
02 -
  • Maintain Oil Temperature: Do not overcrowd the pan. Frying in batches ensures the oil temperature stays at 175°C (350°F), resulting in crispy, not greasy, chicken.
  • Let It Rest: Allowing the coated chicken to rest for 10 minutes before frying helps the coating adhere better during cooking.
  • Drain Properly: Place the finished chicken on a wire rack instead of paper towels. This allows air to circulate and keeps the bottom crust from becoming soggy.
  • Marinate Longer: For the most tender and flavorful results, marinate the chicken in the buttermilk mixture overnight in the refrigerator.
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