Crispy, golden fried chicken is not just a meal; it’s a comforting embrace that can brighten even the gloomiest of days. With its perfectly seasoned, crunchy exterior giving way to moist, flavorful meat, this dish is a Southern staple that brings families together. The aroma wafting through your kitchen as it fries is enough to pull anyone in, tempting each member of the household to gather ’round and dig in. There’s something magical about frying chicken at home, allowing you to create a personal version of this classic dish that tastes better than anything from a fast-food joint.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Golden Fried Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Golden Fried Chicken

I first discovered my love for fried chicken during a summer visit to my grandmother’s house. She’d whip up a batch that left the entire family eager and happy, passing down her wisdom through generations. Each bite was a celebration, with friends and family coming together to savor the crispy, juicy goodness. In this recipe for Golden Fried Chicken, you’ll experience that same love and joy—not to mention a crunch that’s simply irresistible. Whether you’re hosting a Sunday family dinner or just looking for something delicious to enjoy on a Friday night, this recipe has you covered!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious meal in just about 10 minutes of prep time, making it perfect for a hearty weeknight dinner.
Irresistible Flavor: With a blend of garlic, paprika, and thyme, each bite bursts with a savory, satisfying profile that’ll have your taste buds dancing.
Eye-Catching Appeal: The golden brown color and crispy texture make this dish not only delicious but also beautiful on the plate.
Flexible Serving: Perfect for various occasions, this fried chicken works marvelously for family dinners, picnics, and even breakfast.
Diet-Friendly Options: Easily make it gluten-free with simple flour substitutions, catering to a variety of dietary needs without missing out on flavor.

Ingredients You’ll Need

8 pieces chicken, bone-in, skin-on thighs and legs: You can substitute with chicken breast if you prefer a leaner option. The bone-in pieces help keep the meat moist during frying.
2 cups buttermilk: This creates an ultra-tender texture. You can also substitute with yogurt or a milk-vinegar mixture if you’re in a pinch.
2 cups all-purpose flour: For that perfect, crispy coating. Gluten-free flour can replace this for a gluten-free version.
1.5 teaspoons garlic powder: Adds a lovely depth of flavor; feel free to use fresh garlic for a more robust taste.
1.5 teaspoons paprika: Smoked paprika adds a nice, smoky twist to the flavor.
1.5 teaspoons onion powder: Enhances the seasoning blend. You can use fresh onion if you want a bolder bite and don’t mind altering the texture.
1.5 teaspoons salt: Adjust this according to your dietary needs for ideal flavor and seasoning.
1.5 teaspoons dried thyme: You can swap in fresh thyme for a fresher flavor if you have it on hand.
1.5 teaspoons dried basil: This adds a lovely herbaceous note; Italian seasoning can be a delightful alternative.
1 teaspoon ground black pepper: Use white pepper for a different flavor profile, but the black will give a subtle warmth.
1 teaspoon cayenne pepper: Adjust to your heat preference for an extra kick.
1 tablespoon baking powder: Important for achieving that airy, crispy crust. Omitting it will yield a denser coating.
4 cups vegetable oil: Peanut oil can enhance the flavor during frying. Make sure to choose an oil that can withstand high temperatures.

How to Make Golden Fried Chicken

Season the Chicken: Begin by seasoning the 8 pieces of chicken with 1.5 teaspoons of salt, 1.5 teaspoons of ground black pepper, 1.5 teaspoons of garlic powder, and 1.5 teaspoons of paprika in a large mixing bowl. Pour 2 cups of buttermilk over the seasoned chicken, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate overnight to infuse flavor and tenderness into the chicken.

Prepare the Dredge: In a shallow dish, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1.5 teaspoons of garlic powder, 1.5 teaspoons of paprika, 1.5 teaspoons of onion powder, 1.5 teaspoons of dried thyme, 1.5 teaspoons of dried basil, and 1 teaspoon of cayenne pepper. This blend will coat the chicken beautifully, creating that desired crunch.

Heat the Oil: In a large pot or deep fryer, pour in 4 cups of vegetable oil and heat it to 340°F. This temperature is crucial for achieving a perfectly crispy texture. Keep a close eye on it, as maintaining the temperature is key to success.

Dredge the Chicken: Once the oil is ready, remove the chicken from the buttermilk marinade. Thoroughly dredge each piece in the flour mixture, making sure to shake off any excess flour. Let the coated chicken rest for a few minutes; this helps the crust adhere better during frying.

Fry the Chicken: Carefully place 4 to 5 pieces of the coated chicken into the hot oil. Fry for approximately 15 minutes or until the coating is golden brown and the chicken is cooked through. It’s best to monitor the chicken to avoid overcrowding the pot, ensuring even cooking.

Cool the Chicken: Once fried, remove the chicken using a slotted spoon and place it on a wire rack to cool slightly. This resting will help keep the coating crispy!

Storing & Reheating

To store leftover chicken at room temperature, place it in an airtight container for no more than 2 hours. If you need to refrigerate it, ensure it’s stored in a container with a tight-fitting lid, where it will stay fresh for up to 4 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. When you’re ready to eat, reheat in a preheated oven at 375°F for about 15-20 minutes. The coating may lose some crunchiness, so consider refreshing it in a hot air fryer or skillet for a couple of minutes.

Chef’s Helpful Tips

Don’t skip the overnight marination; it significantly enhances the flavor and juiciness of the chicken.
Make sure your oil is hot enough before adding the chicken, as this ensures a crispy crust and prevents the meat from absorbing excess oil.
Avoid overcooking; the chicken is done when the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
If you’re short on time, you can marinate for at least 1 hour if overnight isn’t feasible, though it won’t be as flavorful.
Experiment with spices! Customize your frying mixture with different herbs and spices based on your personal preference.

You’re going to love making this Golden Fried Chicken recipe, not only for its taste but for the warmth and satisfaction it brings to the dining table. It’s a simple, beloved classic that encourages moments of sharing. Go ahead, roll up your sleeves, and get ready to indulge in a nostalgic favorite that fills the kitchen with laughter and joy. You might find it becomes your new go-to for gatherings or cozy nights in!

Recipe FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken, such as thighs or breasts, will work well, but they may cook faster, so check for doneness a few minutes earlier than the suggested frying time.

How can I make this recipe gluten-free?

You can easily swap the all-purpose flour for a gluten-free flour blend. Just ensure that the blend you choose can be used for frying purposes to maintain that crispy coating.

What’s the best way to keep the chicken crispy after frying?

To keep your fried chicken crispy, let it rest on a wire rack instead of paper towels to avoid steam buildup. Storing it in a warm oven (around 200°F) can help maintain heat and crispiness until you’re ready to serve.

Can I bake the chicken instead of frying it?

While frying results in the classic crispy texture, you can bake the chicken. Preheat your oven to 425°F, place the chicken on a lightly greased baking sheet, and bake for about 30-35 minutes, flipping halfway through for even cooking.

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Golden Fried Chicken

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Author: Peter
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

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Description

Experience irresistible Golden Fried Chicken with a crispy coating and tender meat. This easy recipe calls for simple ingredients like buttermilk and spices, making it a perfect choice for family dinners or gatherings.

Ingredients

Scale

8 pieces chicken, bone-in, skin-on thighs and legs (substitute with chicken breast for a leaner option)
2 cups buttermilk (yogurt or milk-vinegar mixture can be used as a substitute)
2 cups all-purpose flour (opt for gluten-free flour for a gluten-free option)
1.5 teaspoons garlic powder (fresh garlic can be used for bolder flavor)
1.5 teaspoons paprika (smoked paprika adds a delightful smoky twist)
1.5 teaspoons onion powder (fresh onion can alter texture)
1.5 teaspoons salt (adjust according to dietary needs)
1.5 teaspoons dried thyme (swap in fresh thyme if available)
1.5 teaspoons dried basil (Italian seasoning can be used for variety)
1 teaspoon ground black pepper (white pepper is a great alternative)
1 teaspoon cayenne pepper (adjust to preferred heat level)
1 tablespoon baking powder (omitting it yields a denser coating)
4 cups vegetable oil (peanut oil can be used for additional flavor)

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Instructions

Season chicken pieces with salt, pepper, garlic powder, and paprika in a large bowl.
Pour buttermilk over seasoned chicken, ensuring all pieces are 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 place 4-5 pieces of coated chicken into hot oil, frying for about 15 minutes until golden brown and cooked through.
Remove fried chicken with a slotted spoon and place it on a wire rack to cool.

Notes

For a crunchier coating, allow the coated chicken to rest before frying.
Adjust cayenne pepper to control spiciness according to preference.
Ensure the oil maintains the correct temperature for optimal crispiness.