Golden Fried Chicken
Crispy, golden fried chicken has a way of bringing people together, evoking gorgeous summer picnics or cozy family gatherings. The skin crackles under your fingertips while the tender meat practically falls off the bone, each bite beckoning for just one more. This isn’t just any fried chicken; it’s that ultimate, crispy golden delight that you might find at your favorite Southern diner, but made right in your own kitchen. If you’re tired of mediocre takeout or frozen versions, this homemade recipe will steal the show.
Table of Contents
I first ventured into the world of fried chicken as a teenager, intent on impressing friends during a backyard barbecue. It was a labor of love, using the family recipe that’s been passed down through generations. The scent of garlic and paprika wafting through the air was irresistible, and the first bite felt like a warm hug. I remember the joy on everyone’s faces as they relished each piece. This experience taught me that creating Golden Fried Chicken from scratch can transform any meal from ordinary to extraordinary.
Why You’ll Love This Recipe
- Simple & Quick: With just about 10 minutes of prep and easy step-by-step frying, you’ll be indulging in delicious fried chicken in no time.
- Irresistible Flavor: Soaking the chicken in buttermilk yields a tender, juicy texture, while the crispy coating bursts with a savory blend of garlic, onion, and paprika.
- Eye-Catching Appeal: Golden, crunchy, and incredibly satisfying, this fried chicken will be the star of your dinner table or picnic spread.
- Flexible Serving: Perfect for any occasion—weekend gatherings, casual dinners, or even breakfast if you’re feeling adventurous!
- Diet-Friendly Options: You can easily swap out flour with a gluten-free blend to cater to different dietary needs without sacrificing taste.
Ingredients You’ll Need
- 8 pieces chicken, bone-in, skin-on: Thighs and legs work beautifully for juicy, flavorful frying. For a leaner option, substitute with chicken breasts, but be cautious of overcooking.
- 2 cups buttermilk: The acid in buttermilk tenderizes the chicken, ensuring a moist interior. If you don’t have buttermilk, mix 2 cups of yogurt or combine 2 cups of milk with 2 tablespoons of vinegar or lemon juice for a great substitute.
- 2 cups all-purpose flour: This is essential for creating that signature crispy coating. If gluten is a concern, a gluten-free flour blend will perform just as well!
- 1.5 teaspoons garlic powder: A great foundation for flavor, but you can use fresh minced garlic for a more robust taste.
- 1.5 teaspoons paprika: Regular paprika adds color, while smoked paprika gives a delightful, smoky twist. Choose according to your preference.
- 1.5 teaspoons onion powder: Alternatively, fresh minced onion will enhance texture, but be aware that it might create a slightly soggier coating.
- 1.5 teaspoons salt: Adjust as needed, especially if you’re watching your sodium intake.
- 1.5 teaspoons dried thyme: This herb adds a subtle earthiness. Fresh thyme can brighten the dish if you have it on hand.
- 1.5 teaspoons dried basil: A fabulous flavor booster; feel free to swap it with Italian seasoning for variety.
- 1 teaspoon ground black pepper: Adds a bit of heat; white pepper is an excellent substitute if you prefer a milder taste.
- 1 teaspoon cayenne pepper: Adjust it to your taste; it gives a nice kick without overwhelming the flavor.
- 1 tablespoon baking powder: This little addition helps create a lighter, airier coating. You can skip it, but the texture might be denser.
- 4 cups vegetable oil: For frying. Peanut oil adds great flavor, although vegetable oil is more neutral and works perfectly too.
How to Make Golden Fried Chicken
Season the Chicken: In a large mixing bowl, combine 1.5 teaspoons salt, 1 teaspoon ground black pepper, 1.5 teaspoons garlic powder, and 1.5 teaspoons paprika. Toss the chicken pieces in the seasoning until they’re evenly coated. Pour in 2 cups of buttermilk, covering every piece generously. To maximize flavor and tenderness, cover the bowl with plastic wrap and let it marinate in the refrigerator overnight.
Prepare the Coating: The next day, grab a shallow dish and whisk together 2 cups of 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 will be the luscious outer layer that makes your chicken beautifully crisp.
Heat the Oil: In a large pot or deep fryer, pour in 4 cups of vegetable oil and heat it to around 340°F. Use a thermometer to maintain that ideal frying temperature since it’s crucial for crispy chicken. A too-hot oil can cause burns, while cooler oil makes for soggy chicken.
Dredge the Chicken: Remove your chicken pieces from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, ensuring it’s fully coated. This is where the crunch gets its start! Allow the chicken to rest for a few minutes after dredging so it can properly adhere.
Fry the Chicken: Carefully place about 4-5 pieces of the battered chicken into the hot oil at a time. Fry for approximately 15 minutes, turning occasionally until the chicken reaches a beautiful golden brown color and is cooked through (an internal temperature of 165°F). The chicken will be fragrant and bubbling around the edges—just paradise.
Cool and Serve: Once fried, lift the chicken out using a slotted spoon and place it on a wire rack to cool. This allows air to circulate around the pieces, keeping them deliciously crispy. Resist the urge to dive in right away, as those golden beauties will be piping hot!
Storing & Reheating
Leftover fried chicken can be stored at room temperature for a few hours, but for longer storage, place it in an airtight container in the refrigerator for up to 4 days. If you’re looking to keep it even longer, freeze the chicken by wrapping it tightly in aluminum foil or using a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat it in a 350°F oven for about 15-20 minutes. This keeps that glorious crunch, though do note that freezing may slightly alter the texture.
Chef’s Helpful Tips
- Avoid Soggy Coating: Make sure your fry oil is at the correct temperature (340°F) before adding the chicken. Too low can lead to an oily coating.
- Keep Chicken Dry: Pat down the chicken pieces with paper towels after marinating to ensure that the flour adheres better.
- Texture Troubles: If you find the coating too thick, dust off excess flour. The flour must bind well without being heavy.
- For Extra Flavor: Mixing in herbs like rosemary or oregano with your coating can add a delightful twist that pleases the palate.
- Make-Ahead Option: If you want to save time, prepare the chicken in advance and keep marinating in the fridge for up to 24 hours for a deeper flavor.
Golden Fried Chicken is a delightful recipe that anyone can master, bringing joy and comfort to your table. The balance of crunchy and juicy is simply unbeatable and makes for incredible leftovers—if there are any left! Feel encouraged to adapt the spices or try alternative frying methods that suit your style. No matter how you serve it, each bite is sure to be cherished. Enjoy the process and savor every moment with your homemade masterpiece!
Recipe FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken breasts or thighs can be used, but keep in mind that frying time might be shorter. Aim for about 10 minutes and check the internal temperature to reach 165°F.
What can I serve with fried chicken?
Fried chicken pairs wonderfully with classic sides like coleslaw, mashed potatoes, or cornbread. You could also serve it with a fresh green salad for a lighter option.
How do I make this recipe spicier?
If you crave heat, increase the cayenne pepper, or incorporate chili powder or hot sauce into the buttermilk marinade. You can create a versatile recipe catering to various spice levels!
What’s the best oil for frying?
Vegetable oil is widely used, but peanut or canola oils are excellent choices for frying due to their high smoke point and neutral flavor, ensuring that the chicken shines bright with every bite.
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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: Dinner
- Method: Frying
- Cuisine: Southern
Description
This Golden Fried Chicken offers an irresistible flavor with simple preparation. Perfect for a quick dinner or comfort food cravings, it’s made with chicken, buttermilk, and aromatic spices for a delightful homemade experience.
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 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, maintaining this temperature for crispiness.
- Remove chicken from buttermilk, dredge in the flour mixture, and let rest for a few minutes.
- Place 4-5 pieces of coated chicken into hot oil, frying for about 15 minutes until golden brown and cooked through.
- Using a slotted spoon, remove fried chicken and place it on a wire rack to cool.
Notes
For a leaner option, substitute with chicken breast.
Smoked paprika adds a delightful smoky flavor to the chicken.
For a gluten-free option, replace all-purpose flour with gluten-free flour.
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
