Crispy Golden Fried Chicken (Printable)

Golden, crispy chicken with a seasoned flour coating and juicy buttermilk-marinated meat inside.

# 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 - 1/2 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 - 1/2 teaspoon ground black pepper

→ Frying

14 - 4 cups vegetable oil for deep frying

# 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 - In a separate large bowl, whisk together flour, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper 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 excess coating.
04 - Arrange coated chicken on a wire rack and let stand for 10 minutes. This resting period allows the coating to set properly, promoting better adhesion during frying.
05 - Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F, monitoring temperature with a kitchen thermometer for accuracy.
06 - Fry chicken in small 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 fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Suggestions:

01 -
  • The buttermilk marinade works magic while you sleep, creating those tender juices that make people close their eyes when they take their first bite
  • This seasoning blend hits every note, smoky and slightly sweet with just enough heat to keep things interesting without overwhelming anyone at the table
02 -
  • Letting the oil come back to temperature between batches prevents soggy coating, and yes, you need that thermometer for consistent results
  • The 10 minute rest after coating feels like forever when you are hungry, but skipping this step is why coating falls off in the oil
03 -
  • Line your countertop with newspaper under your wire rack to catch oil splatters, cleanup will thank you later
  • Never cover fried chicken while it rests, trapped steam turns that perfect crust soft and sad
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