Print

Golden Crunchy Fried Chicken Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/golden-crunchy-fried-chicken-recipe/