Description
Enjoy the mouthwatering flavor of Golden Fried Chicken. This comforting dish features tender chicken marinated in buttermilk, seasoned with spices, and perfectly fried for a crisp texture. Ideal for family dinners or gatherings, this recipe is both simple and satisfying.
Ingredients
Scale
- 8 pieces chicken, bone-in, skin-on thighs and legs (substitute with chicken breast for a leaner option)
- 2 cups buttermilk (yogurt or milk-vinegar mixture can be used as a substitute)
- 2 cups all-purpose flour (opt for gluten-free flour for a gluten-free option)
- 1.5 teaspoons garlic powder (fresh garlic can be used for bolder flavor)
- 1.5 teaspoons paprika (smoked paprika adds a delightful smoky twist)
- 1.5 teaspoons onion powder (fresh onion can alter texture)
- 1.5 teaspoons salt (adjust according to dietary needs)
- 1.5 teaspoons dried thyme (swap in fresh thyme if available)
- 1.5 teaspoons dried basil (Italian seasoning can be used for variety)
- 1 teaspoon ground black pepper (white pepper is a great alternative)
- 1 teaspoon cayenne pepper (adjust to preferred heat level)
- 1 tablespoon baking powder (omitting it yields a denser coating)
- 4 cups vegetable oil (peanut oil can be used for additional flavor)
Instructions
- Season the chicken pieces with salt, pepper, garlic powder, and paprika in a large mixing bowl. Pour the buttermilk over the seasoned chicken, covering fully. Refrigerate overnight.
- In a shallow dish, whisk together the all-purpose flour, baking powder, garlic powder, paprika, onion powder, thyme, basil, and cayenne pepper.
- In a large pot or deep fryer, heat the vegetable oil to 340°F, maintaining this temperature for crispy texture.
- Remove the chicken from the buttermilk, dredge in the flour mixture, and let it rest for a few minutes.
- Carefully fry 4-5 pieces of the coated chicken in the hot oil for approximately 15 minutes, until golden brown and cooked through.
- Once fried, remove the chicken with a slotted spoon and let it cool on a wire rack.
Notes
For extra flavor, marinate the chicken in buttermilk for at least 4 hours, or overnight for the best results.
Adjust the cayenne pepper to control the heat level according to your preference.
Serve with your favorite sides for a complete meal.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg