Description
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).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
