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Golden Crunchy Chicken Fried Chicken

A delightfully crispy fried chicken with a golden crust and juicy, tender meat, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken pieces (preferably thighs and dsticks)
  • 1 cup buttermilk for marinating
For the coating
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Oil for frying (vegetable or canola oil works well)

Method
 

Preparation
  1. Marinate the Chicken: Be by soaking the chicken pieces in buttermilk for at least 30 minutes.
  2. Prepare the Coating: In a large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Heat the Oil: In a deep skillet or pot, pour enough oil to submerge the chicken pieces about halfway. Heat the oil over medium-high heat until it reaches around 350°F (180°C).
Frying
  1. Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing down to ensure a thick coating.
  2. Fry the Chicken: Once the oil is hot, carefully add the chicken pieces, making sure not to overcrowd the pan. Fry each piece for about 8-10 minutes per side, or until the chicken reaches a golden brown color and is cooked through (internal temperature should be at least 165°F or 75°C).
  3. Drain and Serve: Use tongs to remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve warm and enjoy!

Notes

If you want extra crunch, double-dip your chicken by repeating the buttermilk and flour steps. Use a thermometer to ensure the oil is at the right temperature for frying. Experiment with seasonings in the flour mix to personalize flavors—try adding cayenne pepper, thyme, or even a touch of lemon zest! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.