Golden Fried Chicken
Crispy, golden-fried chicken—there’s just something about it that makes the heart sing. The perfectly seasoned, crunchy exterior gives way to juicy, tender chicken meat inside, and the aroma wafting through the kitchen is enough to make anyone’s mouth water. If you’re craving a dish that encapsulates comfort and satisfaction, look no further than this crispy golden delight. This recipe is a reflection of Southern hospitality, welcoming and warm, designed to bring people together around the dinner table.
Table of Contents
I’ll never forget the first time I tried my hand at making buttermilk fried chicken. The anticipation was real as I watched the chicken sizzle away in hot oil, the smell of spices filling my kitchen. It was a true testament to the joy of home cooking—crispy perfection that rivals anything you’d find in a restaurant and made right in your kitchen. Best of all, the ingredients are often on hand, making this an easy weeknight dinner that can also impress at a family gathering. So, roll up your sleeves and let’s make some unforgettable golden fried chicken!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 10 minutes and ample time to let the buttermilk work its magic, this recipe is easy enough for a busy weeknight.
- Irresistible Flavor: The combination of garlic, paprika, and herbs creates a mouthwatering flavor profile that’s hard to resist.
- Eye-Catching Appeal: The golden, crispy exterior makes this dish visually stunning—perfect for sharing at gatherings.
- Flexible Serving: Enjoy this chicken as a main dish with sides, or slice it up for sandwiches. It’s perfect for any occasion!
- Diet-Friendly Options: Substitutions like gluten-free flour or boneless chicken breast allow you to cater to dietary preferences without sacrificing flavor.
Ingredients You’ll Need
- 8 pieces chicken, bone-in, skin-on thighs and legs: These cuts are juicy and flavorful, ideal for frying. You can substitute with chicken breast for a leaner option.
- 2 cups buttermilk: This tenderizes the chicken, making it incredibly juicy. If you don’t have buttermilk, you can create a simple substitute by combining yogurt or a milk-vinegar mixture.
- 2 cups all-purpose flour: The base for your crispy coating. For a gluten-free version, use a gluten-free flour blend, which works beautifully.
- 1.5 teaspoons garlic powder: Adds a savory kick. Fresh garlic can be used for a bolder flavor if you prefer.
- 1.5 teaspoons paprika: This adds a beautiful color and a mild, sweet flavor; smoked paprika introduces a delightful smokiness.
- 1.5 teaspoons onion powder: Enhances the overall flavor. Fresh onion can also be used, but it may alter the texture.
- 1.5 teaspoons salt: Essential for seasoning; feel free to adjust according to your dietary needs.
- 1.5 teaspoons dried thyme: This herb infuses the chicken with flavor; swap in fresh thyme if you have it on hand.
- 1.5 teaspoons dried basil: Adds an aromatic note; Italian seasoning can also work nicely.
- 1 teaspoon ground black pepper: For a bit of heat; white pepper is a great alternative if you prefer a milder taste.
- 1 teaspoon cayenne pepper: Adjust this to suit your heat preference—it gives the chicken a nice kick.
- 1 tablespoon baking powder: This makes the coating light and crispy; omitting it results in a denser coating.
- 4 cups vegetable oil: Use vegetable or peanut oil for frying, or any oil with a high smoke point to ensure a crisp texture.
How to Make Golden Fried Chicken
Season the Chicken: Begin 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, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate overnight for maximum flavor infusion.
Prepare the Coating: 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. This blend will create a crispy, flavorful crust.
Heat the Oil: In a large pot or deep fryer, pour in the 4 cups vegetable oil and heat it to 340°F. This temperature is crucial for achieving a perfectly crispy texture, so use a thermometer for accuracy if possible.
Coat the Chicken: Remove the chicken from the buttermilk, allowing excess liquid to drip off, and then dredge each piece in the flour mixture. Let the coated chicken rest for a couple of minutes so the coating adheres well. This waiting time can enhance the crispiness.
Fry the Chicken: Carefully place 4-5 pieces of the coated chicken into the hot oil. Fry each batch for approximately 15 minutes or until they are golden brown and cooked through. You’ll want to monitor the oil temperature to maintain that magic 340°F.
Cool the Chicken: Once fried, remove the chicken using a slotted spoon and place it on a wire rack to cool. This step allows excess oil to drip off, preserving the crispy goodness of your golden fried chicken.
Storing & Reheating
To store your leftover golden fried chicken, allow it to cool to room temperature and then place it in an airtight container, where it can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. When you’re ready to enjoy it again, reheat the chicken in a 350°F oven for about 10-15 minutes until heated through. While some moisture may cause the crust to soften slightly, refreshing it in the oven brings back that satisfying crunch.
Chef’s Helpful Tips
- Avoid overcrowding the pot while frying to ensure even cooking. This can drop the oil temperature and lead to greasy chicken.
- For the best flavor, season your chicken generously and let it marinate overnight to allow the spices to penetrate.
- Keep a close eye on the frying temperature. If the oil gets too hot, it will burn the crust before the chicken cooks through.
- If you want extra crunch, consider double-dipping the chicken: dip it back into the buttermilk and coat it in the flour mixture again.
- Feel free to experiment with different spices or herbs in your flour mixture to give your chicken a unique twist.
There you have it—your very own recipe for golden, crispy fried chicken that is sure to impress. The next time you’re in the mood for a comforting meal, give this dish a try. Invite friends and family, share laughs, and enjoy the wonderful flavors of homemade food. Who knows? This may just become your new favorite go-to recipe for weekend gatherings or mid-week cravings.
Recipe FAQs
Can I use boneless chicken for this recipe?
Absolutely! You can substitute bone-in, skin-on pieces with boneless chicken breasts or thighs. Just adjust cooking time accordingly—boneless pieces will generally cook faster, usually in about 10-12 minutes.
What if I don’t have buttermilk?
If you’re out of buttermilk, simply mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly. This will create a similar tangy flavor and help tenderize your chicken.
How can I make this recipe gluten-free?
To make gluten-free fried chicken, swap the 2 cups all-purpose flour for a gluten-free flour blend. You can find several good options at most grocery stores, and these work well in this recipe.
Can I bake the chicken instead of frying?
Yes, if you’d prefer a lighter version, you can bake the chicken instead. Preheat your oven to 425°F, place the coated chicken on a wire rack over a baking sheet, and bake for about 30-40 minutes, or until the chicken is cooked through and crispy.
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📖 Recipe Card
Golden Fried Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Description
This Golden Fried Chicken features an irresistible flavor profile with buttermilk marinade and a crispy exterior. Perfect for a quick dinner or a comforting family meal, it’s simple to prepare and sure to bring joy to your table.
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 with salt, pepper, garlic powder, and paprika in a large bowl.
- Pour the buttermilk over the seasoned chicken, ensuring it's fully submerged; cover and refrigerate overnight.
- In a shallow dish, whisk together flour, baking powder, garlic powder, paprika, onion powder, thyme, basil, and cayenne pepper.
- Heat vegetable oil in a large pot or deep fryer to 340°F.
- Remove chicken from buttermilk, dredge in the flour mixture, and let it rest for a few minutes.
- Carefully fry 4-5 pieces of coated chicken in hot oil for about 15 minutes until golden brown.
- Remove fried chicken with a slotted spoon and place on a wire rack to cool.
Notes
For a leaner option, substitute with chicken breast.
Gluten-free flour can replace all-purpose flour for a gluten-free version.
Adjust cayenne pepper to taste for desired spice level.
Nutrition
- Serving Size: 1 piece
- Calories: 550
- Sugar: 1g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
