If you’re longing for a plate of perfectly seasoned, crunchy fried chicken with juicy, tender meat inside, this recipe delivers everything you crave. This homemade version gives you the satisfying crispiness of classic fried chicken while keeping the meat flavorful and moist, making it ideal for family meals or special gatherings.
Why You’ll Love This Recipe
This fried chicken boasts a beautifully golden crust with a satisfying crunch in every bite. The seasoned flour mixture adds layers of flavor, while the buttermilk-and-egg coating ensures the chicken stays juicy throughout frying. You’ll love how simple the ingredients are, yet how impressive the final result turns out. This recipe offers an easy, dependable way to achieve restaurant-quality fried chicken right in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8–10 pieces chicken (drumsticks, wings, or mixed pieces)
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
1/2 teaspoon cayenne pepper (optional)
2 large eggs
1 cup buttermilk
Vegetable oil for frying
Directions
Season the chicken
Rinse and pat the chicken pieces dry. Sprinkle each piece generously with salt and pepper so the seasoning penetrates the meat.
Prepare the breading
In one bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In a separate bowl, whisk together the eggs and buttermilk to create the wet coating.
Coat the chicken
Dip each chicken piece into the buttermilk mixture, ensuring full coverage. Transfer immediately to the flour mixture, pressing lightly so the coating adheres well. Set aside on a plate until all pieces are coated.
Heat the oil
Pour vegetable oil into a large skillet until it reaches about halfway up the chicken pieces during frying. Heat over medium-high heat. Test by dropping in a pinch of flour—if it sizzles, the oil is ready.
Fry the chicken
Carefully lower the breaded chicken into the oil without overcrowding the pan. Fry for 10–12 minutes per side, turning gently to brown evenly. Continue frying until golden and crisp and the internal temperature reaches 165°F (74°C).
Drain and rest
Remove the fried chicken and place on a paper towel–lined plate to drain excess oil. Allow the chicken to rest a few minutes before serving.
Mild and flavorful: Skip the cayenne pepper for a gentler flavor suitable for kids.
Extra crispy coating: Double-dip the chicken by repeating the wet and dry coating steps.
Herb-infused crust: Add dried thyme or oregano to the flour mixture for added aroma.
Spiced version: Increase paprika and black pepper for deeper warmth without excessive heat.
Storage/Reheating
Refrigerator: Store leftover fried chicken in an airtight container for up to 3 days.
Freezer: Freeze individual pieces wrapped in parchment, then place in a freezer bag for up to 2 months.
Reheat: Warm in a 375°F (190°C) oven for 12–15 minutes until the coating becomes crisp again. Avoid microwaving as it softens the crust.
FAQs
How do I keep the coating from falling off the chicken?
Make sure the chicken is dry before coating, and press the flour mixture firmly onto each piece.
Can I use boneless chicken?
Yes, but reduce frying time since boneless pieces cook faster and can overbrown.
Can I replace buttermilk?
You can use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.
What oil is best for frying?
Vegetable oil works well because of its neutral flavor and high smoke point.
How do I know the oil is hot enough?
A small pinch of flour should sizzle immediately when dropped into the oil.
Should I cover the skillet while frying?
No, covering traps steam and softens the coating.
Why is my chicken not crispy?
The oil may not be hot enough, or the pan may be overcrowded, lowering the temperature.
Can I marinate the chicken overnight?
Yes, soaking in buttermilk overnight enhances tenderness and flavor.
How thick should the breading be?
A light but even coating creates the best balance of crunch and flavor.
Can I use an air fryer?
Yes. Lightly spray coated chicken with oil and air fry at 375°F (190°C) for about 20–25 minutes, turning once.
Conclusion
This Golden Crispy Fried Chicken brings together a satisfying crunch with tender, juicy meat that makes every bite enjoyable. With simple ingredients and easy steps, you can create a comforting and flavorful meal that feels special every time. Whether served for family dinners or festive occasions, this classic fried chicken is sure to become a treasured favorite.
Golden Crispy Fried Chicken is a classic recipe featuring seasoned flour and a buttermilk-egg coating to create irresistibly crunchy, flavorful chicken with juicy, tender meat inside. Perfect for family meals or special gatherings.
Ingredients
8–10 pieces chicken (drumsticks, wings, or mixed pieces)
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper to taste
1/2 teaspoon cayenne pepper (optional)
2 large eggs
1 cup buttermilk
Vegetable oil for frying
Instructions
Rinse and pat chicken pieces dry. Season generously with salt and pepper.
In a bowl, mix flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. In another bowl, whisk eggs and buttermilk.
Dip each piece of chicken into the buttermilk mixture, then dredge in the flour mixture, pressing to coat well. Set aside until all pieces are coated.
Heat vegetable oil in a large skillet over medium-high heat until hot (a pinch of flour should sizzle when dropped in).
Carefully add chicken to the oil, without overcrowding. Fry for 10–12 minutes per side or until golden brown and cooked through (165°F internal temperature).
Transfer cooked chicken to a paper towel–lined plate to drain. Let rest for a few minutes before serving.
Notes
Press the flour mixture firmly onto chicken for better adhesion.
Don’t overcrowd the pan, as this drops oil temperature and affects crispiness.
Let chicken rest after frying for juicier meat and a crisp crust.
Double-dipping (wet-dry-wet-dry) adds extra crunch.
Use a thermometer to ensure oil stays around 350°F (175°C).
