Golden Fried Chicken is a quintessential comfort food that brings warmth and joy to the table. With its golden, crispy exterior that encases tender, juicy chicken, this dish is loved by many. The unique buttermilk marinade induces a deep flavor that penetrates the meat, making every bite utterly delightful. Pair it with your favorite sides, and you have a meal that’s perfect for gatherings, picnics, or even a cozy dinner at home.

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 still remember the first time I tried making Golden Fried Chicken in my kitchen. The exhilarating aroma wafting through the air was irresistible, and as I fought off the temptation to sneak a piece, I realized how simple and satisfying it was to create such a classic. The delightful texture, blended flavors, and golden color always remind me of good times with family and friends. This recipe is easy to follow, budget-friendly, and guarantees you’ll be the hit of any gathering—so let’s dive into making this crispy treat together!

Why You’ll Love This Recipe

Simple & Quick: Prepping takes just 10 minutes, making it a breeze to whip up this crowd-pleaser.
Irresistible Flavor: The combination of spices provides a mouthwatering taste with each crunchy bite.
Eye-Catching Appeal: Its golden-brown crust is not just tempting; it looks beautiful on any dinner plate!
Flexible Serving: Perfect for any occasion, whether it’s a family dinner, party, or just a treat for yourself.
Diet-Friendly Options: Easily adjust to gluten-free or leaner options by substituting ingredients.

Ingredients You’ll Need

8 pieces chicken (bone-in, skin-on thighs and legs): The skin adds a rich flavor and crunch, but you can swap in chicken breasts for a leaner alternative.
2 cups buttermilk: This tangy base tenderizes the chicken beautifully. You can use yogurt or a milk-vinegar mixture as a substitute.
2 cups all-purpose flour: The flour creates the essential crunchy coating. For gluten-free options, choose your favorite gluten-free flour blend.
1.5 teaspoons garlic powder: This offers a deep savory flavor; fresh garlic can also be used for a bolder taste.
1.5 teaspoons paprika: Opt for smoked paprika if you’re craving that extra layer of flavor.
1.5 teaspoons onion powder: This adds a sweet onion taste but fresh onions can change the texture nicely.
1.5 teaspoons salt: Essential for seasoning; you can adjust this to suit dietary needs.
1.5 teaspoons dried thyme: A lovely herb that infuses the chicken with warmth—fresh thyme is a fabulous substitute.
1.5 teaspoons dried basil: Adds a hint of Italian flair; Italian seasoning can also work here.
1 teaspoon ground black pepper: This spice adds a kick; white pepper can be a great alternative.
1 teaspoon cayenne pepper: Customize the heat level to your liking.
1 tablespoon baking powder: This makes the coating light and airy. Omitting it leads to a denser texture.
4 cups vegetable oil: Use vegetable oil for a neutral flavor; peanut oil can enhance the depth with a nutty tone.

How to Make Golden Fried Chicken

Season the Chicken: In a large mixing bowl, season 8 pieces of bone-in, skin-on chicken with 1.5 teaspoons salt, 1 teaspoon ground black pepper, 1.5 teaspoons garlic powder, and 1.5 teaspoons paprika. Pour 2 cups of buttermilk over the chicken, ensuring every piece is submerged. Cover the bowl with plastic wrap and place it in the refrigerator to marinate overnight. This step is vital to develop rich flavors and tenderness.

Prepare the Coating: In a shallow dish, 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 mixture enhances the flavor and gets your chicken beautifully crispy.

Heat the Oil: In a large pot or deep fryer, pour in 4 cups vegetable oil. Heat the oil to 340°F, and maintain this temperature for best frying results. This is where that crispy texture will come to life! You can use a frying thermometer to ensure accuracy.

Dredge the Chicken: Remove the marinated chicken from the buttermilk and shake off any excess liquid. Dredge each piece in the flour coating, ensuring every bit gets a generous layer. Let the coated chicken rest for a few minutes, which allows the crust to adhere better during frying.

Fry the Chicken: Carefully place 4-5 pieces of coated chicken into the hot oil, avoiding overcrowding. Fry for about 15 minutes, or until the chicken is a stunning golden brown and cooked through (internal temperature should reach 165°F). Turn them occasionally if needed and keep an eye on that gorgeous color!

Cool the Chicken: Once fried, use a slotted spoon to remove the chicken and transfer it to a wire rack. This keeps the bottom crispy by allowing any excess oil to drain off. Let the chicken cool while you admire your beautifully fried creation!

Storing & Reheating

To store leftover Golden Fried Chicken, let it cool completely before placing it in an airtight container. It can be kept at room temperature for up to 2 hours and in the refrigerator for about 3 days. If you want to save it longer, freeze it for up to 3 months. Just make sure to wrap each piece well or use a freezer-safe container. When reheating, use an oven preheated to 350°F for about 15-20 minutes. The texture may change slightly, but placing it on a wire rack in the oven helps refresh its crispiness.

Chef’s Helpful Tips

Always ensure that your chicken is at room temperature before seasoning for even cooking.
Check the oil’s temperature frequently to keep it consistent, which is key for achieving that perfect golden color.
Don’t skip the marinating step; it’s essential for moist and flavorful chicken.
If you find the coating isn’t adhering well, try letting the coated chicken rest longer before frying.
Consider adding fresh herbs to the marinade for an extra pop of flavor.
Make-ahead tips: Prepare the chicken in advance and fry it just before serving for the best texture.

There you have it, a beautiful recipe for Golden Fried Chicken that promises warm, crunchy happiness with every bite. I encourage you to have fun with the spices and make it your own; perhaps try adding different herbs or even some heat with extra cayenne! Enjoy the process, and don’t forget to savor the wonderful moment when you take that first glorious bite.

Recipe FAQs

Can I use chicken breasts instead of thighs and legs?

Absolutely! Chicken breasts can be used for a leaner option, though they’ll have a different flavor and texture. If using breasts, consider marinating for a shorter period since they can become dry more quickly than thighs and legs.

How can I make this recipe gluten-free?

You can easily make the chicken gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure the baking powder is also certified gluten-free. The key is to get the right texture, so don’t hesitate to experiment!

What can I serve with fried chicken?

Golden Fried Chicken pairs well with various sides like coleslaw, baked beans, cornbread, or simple mashed potatoes. Don’t forget a drizzle of honey or hot sauce for an extra kick!

How should I store leftover fried chicken?

Let your leftover fried chicken cool, then store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. When ready to enjoy, reheating in the oven helps to maintain its crispy texture!

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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

This Golden Fried Chicken is a must-try with its crispy exterior and succulent, juicy meat. Made with simple ingredients like buttermilk and spices, it’s perfect for a quick weeknight dinner or a comforting family feast.

Ingredients

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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

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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 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 the vegetable oil in a large pot or deep fryer to 340°F.
Remove the chicken from the buttermilk and dredge in the flour mixture. Let it rest for a few minutes.
Carefully fry 4-5 pieces of the coated chicken in the hot oil for about 15 minutes until golden brown and cooked through.
Remove the fried chicken with a slotted spoon and place it on a wire rack to cool.

Notes

For a leaner option, substitute chicken with chicken breast.
For gluten-free, use gluten-free flour instead of all-purpose flour.
Adjust cayenne pepper based on your heat preference.