Crispy Golden Fried Chicken (Printable Version)

Golden, crispy chicken with seasoned coating and juicy buttermilk-marinated meat

# What You 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 and turn to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for optimal flavor penetration.
02 - Whisk together 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 and allow excess liquid to drip off. Press each piece firmly into the seasoned flour mixture, ensuring complete coverage. Shake gently to remove loose coating.
04 - Arrange coated pieces on a wire rack and let stand for 10 minutes. This resting period allows the coating to set and adhere properly during frying.
05 - Pour oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout the frying process.
06 - Fry chicken in batches without overcrowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
07 - Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to retain juices and ensure crisp coating.

# Expert Advice:

01 -
  • The buttermilk marinade works magic on the meat, making it incredibly tender while infusing flavor deep into every bite
  • That double coating technique creates shatteringly crispy skin that stays crunchy even after the chicken cools down
02 -
  • Crowding the pan drops the oil temperature dramatically, which leads to soggy, greasy chicken instead of perfectly crispy pieces
  • Using a thermometer takes the guesswork out of knowing when your chicken is safely cooked through without drying out
03 -
  • Double dipping creates an extra thick, shatteringly crispy crust that holds up even better
  • Letting the fried chicken rest on a wire rack instead of paper towels keeps the bottom coating from getting soggy
Go Back