Golden Fried Chicken
Crispy fried chicken is a timeless comfort food that never goes out of style. As the golden-brown crust crackles with every bite, the tender meat inside practically melts in your mouth. This is Golden Fried Chicken at its best—crispy, juicy, and infused with flavors that remind you of family gatherings and casual summer cookouts. There’s something about that first crunch that transports you back to sunny afternoons spent outdoors, surrounded by laughter and the delicious aroma of fried delights.
Table of Contents
The beauty of this recipe lies not just in its flavor but also in its approachability. Whether you’re a seasoned chef or just starting to explore the kitchen, this easy-to-follow guide will empower you to create a dish that rivals restaurant offerings. With just a handful of ingredients and a bit of love, you’ll be well on your way to mastering this classic Southern staple. So roll up your sleeves and get ready to impress everyone at your next meal with the ultimate buttermilk fried chicken.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time, you can have a delicious meal ready in about an hour.
- Irresistible Flavor: Juicy chicken paired with a crispy, seasoned coating delivers a flavor explosion in every bite.
- Eye-Catching Appeal: Serve it up golden and crispy—it’s hard to resist something that looks this good!
- Flexible Serving: Perfect for dinner, parties, or even as leftovers for lunch; it fits any occasion beautifully.
- Diet-Friendly Options: Make it gluten-free easily by swapping in gluten-free flour, or tailor it to your dietary needs.
Ingredients You’ll Need
- 8 pieces chicken, bone-in, skin-on thighs and legs: The bone-in pieces ensure moist and flavorful meat; you can substitute with chicken breast for a leaner option.
- 2 cups buttermilk: This is the star of the recipe! It tenderizes the chicken and adds an irresistible tang. If you don’t have buttermilk, a mixture of milk and vinegar will work as a substitute.
- 2 cups all-purpose flour: Essential for that crispy coating; use gluten-free flour if needed.
- 1.5 teaspoons garlic powder: Gives your chicken a warm, savory depth. Fresh garlic can boost the flavor profile even more.
- 1.5 teaspoons paprika: A touch of smoked paprika can add a delightful smoky twist; feel free to choose based on your preferences.
- 1.5 teaspoons onion powder: Offers a subtle sweetness that enhances the overall flavor; fresh onions can also be used for a different texture.
- 1.5 teaspoons salt: A crucial seasoning; adjust it based on your dietary needs.
- 1.5 teaspoons dried thyme: A herby addition that pairs perfectly with chicken; use fresh thyme for a bolder taste when possible.
- 1.5 teaspoons dried basil: Adds a lovely aroma and flavor; Italian seasoning is a tasty alternative.
- 1 teaspoon ground black pepper: For a bit of heat—substitute with white pepper if you prefer.
- 1 teaspoon cayenne pepper: Adjust according to your spice preference; it adds just the right kick!
- 1 tablespoon baking powder: This aids in getting that light, crispy coating; omitting it will yield a denser texture.
- 4 cups vegetable oil: Essential for frying; peanut oil can provide added flavor.
How to Make Golden Fried Chicken
Season the Chicken: Start by seasoning the chicken pieces with 1.5 teaspoons salt, 1 teaspoon ground black pepper, 1.5 teaspoons garlic powder, and 1.5 teaspoons paprika in a large mixing bowl. Pour the 2 cups buttermilk over the seasoned chicken, making sure each piece is fully submerged. Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight. This step enhances the chicken’s flavor and tenderness.
Prepare the Flour Mixture: In a shallow dish, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1.5 teaspoons garlic powder, 1.5 teaspoons paprika, 1.5 teaspoons onion powder, 1.5 teaspoons dried thyme, 1.5 teaspoons dried basil, and 1 teaspoon cayenne pepper. Mix well to ensure the spices are evenly distributed.
Heat the Oil: In a large pot or deep fryer, heat 4 cups vegetable oil to 340°F. Use a thermometer to maintain this temperature, as it is crucial for achieving that crispy texture we all crave. Too hot, and your chicken will burn; too cool, and it will become greasy.
Dredge the Chicken: Remove the chicken from the buttermilk marinade and dredge each piece in the flour mixture. Ensure each piece is well coated, then let it rest for about 10 minutes. This resting period allows the coating to adhere better during frying.
Fry the Chicken: Carefully place 4-5 pieces of the coated chicken into the hot oil, frying for approximately 15 minutes. Keep an eye out for that gorgeous golden brown color. The chicken is done when it’s crispy and cooked through, reaching an internal temperature of 165°F.
Drain & Cool: Once fried, use a slotted spoon to remove the chicken from the oil and place it on a wire rack. Allow it to cool for a few minutes before serving. This step ensures that it stays crispy!
Storing & Reheating
To store leftover fried chicken, let it cool to room temperature before placing it in an airtight container. It can sit at room temperature for up to 2 hours but is best refrigerated if longer. Properly stored in the fridge, this chicken can last 3-4 days. For longer storage, freeze the chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. When ready to enjoy, reheat in a preheated oven at 375°F for about 20-25 minutes. The chicken may lose some crunch, so placing it on a wire rack will help maintain its texture.
Chef’s Helpful Tips
- Ensure the chicken is fully coated with flour for maximum crispiness.
- Don’t overcrowd the pot when frying; give each piece space to cook evenly, maintaining the oil’s temperature.
- If your oil begins to smoke, it’s too hot! Lower the heat immediately to prevent burning.
- For extra flavor, consider enhancing your buttermilk with hot sauce or herbs before marinating the chicken.
- Use a meat thermometer to check for doneness — the internal temperature should always reach 165°F.
- For easy cleanup, line your frying pot with aluminum foil before you cook.
The magic of Golden Fried Chicken lies in its simple elegance and homey flavor. Not only does it bring back those cherished memories of family dinners, but it also allows you room to experiment. Try playing with spices or changing up the sides. What’s important is to savor each bite and share it with those you love. There’s nothing quite like gathering friends and family around the table and watching their faces light up with delight. Enjoy the process and happy cooking!
Recipe FAQs
Can I use chicken breasts instead of thighs and legs?
Absolutely! While bone-in, skin-on thighs and legs provide great flavor and moisture, chicken breasts can be used for a leaner option. Keep in mind that chicken breasts may cook faster, so adjust your frying time accordingly.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the 2 cups all-purpose flour with a gluten-free flour blend. This will yield a similar crispy result without compromising on flavor.
What should I do if my chicken isn’t crispy?
If your chicken isn’t crispy, this could be due to excess moisture or oil that’s not hot enough. Make sure the chicken is thoroughly coated in flour and that the oil is heated to 340°F before frying. Letting it rest after coating also helps achieve optimal crispiness.
Can I store the fried chicken for later?
Yes! You can store the fried chicken in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it in a single layer, then move it to a freezer-safe bag for up to 3 months. Reheat in the oven for best results.
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📖 Recipe Card
Golden Fried Chicken
- Prep Time: 10 minutes
- Cook Time: 745 minutes
- Total Time: 12 hours 35 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Description
This Golden Fried Chicken features an irresistible flavor, simple preparation, and mouthwatering ingredients. Perfect for a quick dinner or comfort food craving!
Ingredients
- 8 pieces chicken, bone-in, skin-on thighs and legs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1.5 teaspoons garlic powder
- 1.5 teaspoons paprika
- 1.5 teaspoons onion powder
- 1.5 teaspoons salt
- 1.5 teaspoons dried thyme
- 1.5 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon baking powder
- 4 cups vegetable oil
Instructions
- Season the chicken pieces with salt, pepper, garlic powder, and paprika in a large mixing bowl.
- Pour the buttermilk over the seasoned chicken, ensuring each piece is fully submerged. Cover with plastic wrap and refrigerate overnight.
- In a shallow dish, whisk together flour, baking powder, garlic powder, paprika, onion powder, thyme, basil, and cayenne pepper.
- In a large pot or deep fryer, heat vegetable oil to 340°F for crispy texture.
- Remove chicken from buttermilk, dredge in the flour mixture, and let rest for a few minutes.
- Carefully place 4-5 pieces of coated chicken into the hot oil, frying for about 15 minutes until golden brown and cooked through.
- Remove fried chicken using a slotted spoon and place on a wire rack to cool.
Notes
Refrigerating the chicken overnight allows the flavors to fully permeate the meat.
For a gluten-free option, substitute all-purpose flour with gluten-free flour.
Adjust cayenne pepper amount to suit personal heat preferences.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
