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Golden Crunchy Chicken Fried Chicken

A savory and crispy delight, this Golden Crunchy Chicken Fried Chicken offers juicy chicken coated in a crunchy crust, perfect for family gatherings or busy weeknights.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken pieces (legs, thighs, or breasts) Skin-on for extra crunch
  • 2 cups Buttermilk For marinating the chicken to ensure tenderness
  • 2 cups All-purpose flour For that unmistakable crunch
  • 1 cup Cornstarch To enhance the crispiness
  • 2 large Eggs Beaten for the binding
  • 1 tablespoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 tablespoon Paprika For a bit of heat and gorgeous color
  • 1 tablespoon Salt
  • 1 teaspoon Black pepper For seasoning
  • 2-3 cups Oil For frying (canola or vegetable oil)

Method
 

Marinating the Chicken
  1. Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours (or overnight for best results).
Preparing the Coating
  1. In a separate bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Coating the Chicken
  1. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Dredge each piece first in the flour mixture, then dip it into the beaten eggs before giving it another round in the flour mixture for a thicker crispy layer.
Frying the Chicken
  1. In a deep frying pan or Dutch oven, heat oil over medium-high heat. You’ll know the oil is ready when you drop a small piece of batter in it, and it sizzles and rises to the surface.
  2. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 12-15 minutes on each side or until they reach a beautiful golden brown and an internal temperature of 165°F (75°C).
Serving
  1. Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil. Serve warm.

Notes

For a lighter version, use skinless chicken. If you need gluten-free options, substitute all-purpose flour with a gluten-free flour blend. Allow fried chicken to rest for about 5 minutes before serving for extra crunch. Avoid frying at too low a temperature for best results.