Golden Fried Chicken
Crispy, juicy, and packed with flavor, Golden Fried Chicken is the dish that simply never goes out of style. This Southern classic has a way of bringing everyone together, whether it’s a cozy family dinner or a lively gathering of friends. The crackling crust paired with succulent meat creates a satisfying crunch that is irresistibly addictive. From the first bite, you’ll forget about store-bought versions, as nothing compares to the homemade goodness you’ll experience.
Table of Contents
My first encounter with fried chicken was at a charming little diner in the heart of the South. The aroma of spices wafted through the air, mingling with the sounds of laughter and clinking plates. That first, glorious bite was a revelation, and ever since, I’ve dreamt of replicating that unforgettable experience in my own kitchen. This recipe not only fulfills that dream, but it elevates it to new heights, making it an easy, budget-friendly crowd-pleaser that everyone will adore. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Prep in just 10 minutes, and with a little patience, you’ll have a delicious meal in about 45 minutes.
- Irresistible Flavor: Every bite bursts with savory spices and a satisfying crunch you can’t help but love.
- Eye-Catching Appeal: Gorgeous golden-brown pieces are sure to impress your family and friends at any occasion.
- Flexible Serving: Perfect as a main dish, hearty snack, or even in sandwiches for a delightful lunch.
- Diet-Friendly Options: Easily swap for gluten-free flour or substitute chicken pieces according to your preference.
Ingredients You’ll Need
- 8 pieces chicken, bone-in, skin-on thighs and legs: This cut keeps the chicken juicy while frying. If you prefer a leaner option, chicken breasts work well too.
- 2 cups buttermilk: Buttermilk adds a tangy flavor and tenderizes the chicken. You can substitute with a milk-vinegar mixture if necessary.
- 2 cups all-purpose flour: This forms the crunchy coating. For gluten-free options, a gluten-free flour blend can be used.
- 1.5 teaspoons garlic powder: A staple for enhanced flavor. Fresh garlic provides a bolder taste but may alter the coating’s texture slightly.
- 1.5 teaspoons paprika: Adds beautiful color and flavor. Smoked paprika introduces a delightful smokiness.
- 1.5 teaspoons onion powder: Complements the garlic well. Fresh onion could be a tasty substitute but may change the texture.
- 1.5 teaspoons salt: Crucial for flavor, adjust according to dietary needs.
- 1.5 teaspoons dried thyme: Offers an earthy note. If available, opt for fresh thyme for an extra burst of freshness.
- 1.5 teaspoons dried basil: This herb adds depth; Italian seasoning could also be used when you want variety.
- 1 teaspoon ground black pepper: For a mild kick; white pepper can be swapped in for a different flavor profile.
- 1 teaspoon cayenne pepper: Introduces heat; adjust according to your preferred level of spiciness.
- 1 tablespoon baking powder: This gives the coating a lighter texture. Omitting it will yield a denser layer.
- 4 cups vegetable oil: Essential for frying; peanut oil can supplement for an extra layer of flavor.
How to Make Golden Fried Chicken
Season the Chicken: In a large mixing bowl, season the chicken pieces with 1.5 teaspoons salt, 1 teaspoon ground black pepper, 1.5 teaspoons garlic powder, and 1.5 teaspoons paprika. Pour 2 cups buttermilk over the seasoned chicken, ensuring that each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate overnight. This allows the flavors to meld beautifully.
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 seasoned mixture forms a flavorful crust.
Heat the Oil: In a large pot or deep fryer, pour in 4 cups vegetable oil and heat it to 340°F. Maintaining this temperature is key to ensuring your chicken fries to a crispy perfection, so use a thermometer if you have one.
Dredge the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, making sure they are evenly coated. Allow the dredged chicken to rest for a few minutes; this helps the flour stick better.
Fry the Chicken: Carefully place 4-5 pieces of the coated chicken into the hot oil, frying them for approximately 15 minutes. Keep an eye on the color; they should be golden brown and cooked through. You’ll know they are done when a meat thermometer inserted into the thickest part reads 165°F.
Cool the Chicken: Once fried, use a slotted spoon to carefully remove the chicken from the oil and place it on a wire rack to cool. This prevents it from steaming and losing that delightful, crispy texture.
Storing & Reheating
Let the leftover Golden Fried Chicken cool completely before storing. At room temperature, it can last for a few hours, but for best preservation, refrigerate in an airtight container. It should be consumed within 3-4 days. If you want to freeze it, wrap each piece tightly in foil or freeze-friendly bags and store for up to 3 months. When reheating, pop it in a 375°F oven for about 15-20 minutes to keep the coating crispy.
Chef’s Helpful Tips
- Avoid sogginess: Make sure your chicken is dry before dredging it in the flour. Excess moisture can cause the coating to become soggy.
- Monitor oil temperature: If the temperature drops too much after adding chicken, the breading will be greasy. Adjust the heat as necessary.
- Use a fryer thermometer: Maintaining the correct oil temperature ensures every batch is equally crispy. Cool oil leads to oil absorption.
- Experiment with spices: Feel free to customize the spice levels and types based on your preferences.
- Make it ahead: You can prepare the chicken and the coating in advance and fry it just before serving for the best results.
There’s something about Golden Fried Chicken that just makes every meal feel special. Whether shared at a family gathering or savored as a weekend treat, this dish brings a timeless comfort to the table. I encourage you to experiment with flavors and find the perfect balance for your taste buds. Enjoy every crispy bite, and don’t forget to share this delightful experience with loved ones!
Recipe FAQs
Can I use chicken breast instead of thighs and legs?
Absolutely! While bone-in, skin-on thighs and legs offer juiciness and flavor, chicken breasts can work just fine. Just remember they may cook a bit faster, so keep an eye on them.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, a simple substitute is using 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This will work well in this recipe!
How can I make this recipe gluten-free?
To make this golden fried chicken gluten-free, substitute all-purpose flour with a gluten-free flour blend. Just double-check that your baking powder is also gluten-free!
What should I serve with fried chicken?
Fried chicken pairs wonderfully with classic sides like coleslaw, mashed potatoes, or cornbread. Feel free to get creative with sides that suit your taste; the possibilities are endless!
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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: Main Dishes
- Method: Frying
- Cuisine: American
Description
Enjoy the irresistible flavor of Golden Fried Chicken! This easy-to-follow recipe features tender chicken thighs and legs marinated in buttermilk, seasoned with spices, and deep-fried to a perfect golden brown. Ideal for quick dinners or family gatherings, it’s comfort food at its finest!
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 it is fully submerged. Cover and refrigerate overnight.
- In a shallow dish, whisk together the 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 rest for a few minutes.
- Carefully fry 4-5 pieces of coated chicken in the hot oil for about 15 minutes until golden brown and cooked through.
- Using a slotted spoon, remove the chicken and place it on a wire rack to cool.
Notes
For a leaner option, substitute thighs and legs with chicken breast.
You can use a milk-vinegar mixture instead of buttermilk for a similar effect.
Smoked paprika adds a delightful twist to the flavor profile.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
