Golden Crunchy Fried Chicken Recipe

Introduction

Golden Crunchy Chicken Fried Chicken is a classic comfort dish featuring tender chicken pieces marinated in buttermilk and coated with a flavorful seasoned flour mix. The result is crispy, golden-brown chicken that’s perfect for any meal.

Ingredients

• 4 pieces chicken (preferably thighs and drumsticks)
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Oil for frying (vegetable or canola oil works well)

Instructions

1. Step 1: Marinate the chicken by soaking the pieces in buttermilk for at least 30 minutes to tenderize and add flavor.
2. Step 2: In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper to prepare the coating mixture.
3. Step 3: Pour enough oil into a deep skillet or pot to submerge the chicken about halfway and heat over medium-high until it reaches 350°F (180°C).
4. Step 4: Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing down to ensure a thick, even coating.
5. Step 5: Carefully add the coated chicken pieces to the hot oil, avoiding overcrowding. Fry each piece for 8-10 minutes per side until golden brown and cooked through (internal temperature of 165°F or 75°C).
6. Step 6: Use tongs to remove the chicken and place on paper towels to drain excess oil. Serve warm and enjoy!

Tips & Variations

• For extra crunch, double-dip the chicken by repeating the buttermilk and flour coating steps before frying.
• Try adding cayenne pepper or chili powder to the flour mix for a spicy kick.
• Use bone-in chicken for juicier results, or boneless cuts for quicker cooking.
• To keep fried chicken warm and crispy, place it on a wire rack set over a baking sheet in a single layer in a low oven (about 200°F or 95°C) while frying the remaining pieces.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk for marinating?

Regular milk can be used, but buttermilk is preferred because its acidity helps tenderize the chicken and adds flavor. If you don’t have buttermilk, you can add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.

What oil is best for frying chicken?

Vegetable oil and canola oil are great options because they have high smoke points and neutral flavors, which produce crispy and evenly cooked fried chicken.

Golden Crunchy Fried Chicken Recipe

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★★★★★

4.5 from 371 reviews

This Golden Crunchy Fried Chicken recipe delivers perfectly marinated and crispy fried chicken pieces with a flavorful coating of seasoned flour. Marinated in buttermilk for tenderness and fried to a golden brown, it’s a classic comfort food favorite perfect for any meal.

• Author: Kai
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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For the chicken

• 4 pieces chicken pieces (preferably thighs and drumsticks)
• 1 cup buttermilk for marinating

For the coating

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Oil for frying (vegetable or canola oil works well)

Instructions

1. Marinate the Chicken: Begin by soaking the chicken pieces in buttermilk for at least 30 minutes. This step helps tenderize the chicken and infuse it with moisture for juicy results.
2. Prepare the Coating: In a large bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly to create a seasoned flour mixture for coating the chicken.
3. Heat the Oil: In a deep skillet or heavy-bottomed pot, pour enough oil to submerge the chicken pieces halfway. Heat the oil over medium-high heat until it reaches about 350°F (180°C), which is ideal for frying.
4. Coat the Chicken: Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing down gently to ensure a thick and even coating all around.
5. Fry the Chicken: Carefully place the coated chicken into the hot oil in batches if necessary, without overcrowding the pan. Fry the chicken for about 8-10 minutes per side, or until the coating is golden brown and crispy, and the internal temperature reaches at least 165°F (75°C).
6. Drain and Serve: Using tongs, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve the chicken warm for the best flavor and texture.

Notes

• For best results, pat the chicken dry before marinating to help the buttermilk adhere better.
• Maintain oil temperature around 350°F to prevent the coating from burning or the chicken undercooking.
• You can optionally double-dredge the chicken by dipping it back into the buttermilk and flour for an extra crispy crust.
• Use a meat thermometer to ensure chicken is fully cooked to 165°F internally for food safety.
• Leftover fried chicken can be reheated in an oven to maintain crispiness.

Keywords: fried chicken, crispy fried chicken, buttermilk chicken, crunchy chicken, comfort food