Crispy Golden Fried Chicken

The smell of frying chicken hitting hot oil still takes me back to Sunday evenings at my grandmother house. She would stand by the stove with her floral apron, tongs in hand, teaching me that patience is the secret ingredient. Now whenever I make this recipe, I can hear her voice saying don't rush the temperature.

I made this for a potluck last summer and watched my friend Mike take three pieces before even sitting down. He asked for the recipe before the night was over. There is something about homemade fried chicken that brings people to the table like nothing else.

Ingredients

• Chicken: Skin on pieces work best because the fat helps create that irresistible crispy texture while keeping the meat moist
• Buttermilk: The acidity tenderizes the meat and creates the perfect base for the seasoning to penetrate deep
• Flour: All purpose flour gives you that classic golden brown crust we all crave
• Garlic powder: Adds savory depth without the raw bite of fresh garlic
• Onion powder: Sweet undertones that balance the heat from the spices
• Dried thyme: Earthy notes that make the coating taste like it came from a kitchen that knows what it's doing
• Smoked paprika: Gives the chicken that beautiful color and subtle smoky flavor
• Vegetable oil: Has a high smoke point and neutral flavor that lets the chicken shine

Instructions

Marinate the chicken:

Whisk together the buttermilk, salt, black pepper, paprika, and cayenne in a large bowl until well combined. Add the chicken pieces and turn them to coat evenly. Cover the bowl and refrigerate for at least 2 hours, though overnight will give you the most flavorful results.

Prepare the coating:

In a separate large bowl, mix the flour with garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper until fully incorporated. The mixture should look evenly speckled with all the spices.

Coat the chicken:

Lift each piece from the marinade and let the excess drip off for a moment. Press the chicken firmly into the flour mixture, turning to coat all sides. Shake gently to remove loose coating and place on a wire rack.

Let it rest:

Let the coated chicken sit on the wire rack for about 10 minutes before frying. This helps the coating adhere better and creates that signature crust we're after.

Heat the oil:

Pour oil into a deep fryer or heavy pot to a depth of about 3 inches. Heat to 175°C (350°F) and use a kitchen thermometer to maintain this temperature throughout frying.

Fry to perfection:

Carefully lower chicken pieces into the hot oil without overcrowding the pot. Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 75°C (165°F).

Rest before serving:

Transfer the chicken to a clean wire rack or paper towels to drain. Let rest for 5 minutes so the juices redistribute and the coating stays crisp.

Save

My first attempt at fried chicken ended with burnt coating and raw meat because I couldn't wait for the oil to reach the right temperature. Now I know that respecting the oil temperature is everything. This recipe has become my go to for comfort food that never disappoints.

Making It Extra Crispy

For that restaurant style crunch, try the double dip method. After the first coating, dip the chicken back into the buttermilk marinade and then press it into the flour mixture again. This creates an extra thick layer that crisps up beautifully while staying attached to the meat.

Serving Suggestions

Fried chicken deserves sides that balance its richness. Creamy coleslaw cuts through the coating, buttery mashed potatoes soak up the juices, and a drizzle of hot sauce wakes everything up. The contrast of temperatures and textures is what makes this meal feel complete.

Storage And Reheating

Fried chicken is best enjoyed fresh but leftovers can be stored in the refrigerator for up to three days. The key is reheating it properly to restore some of that original crunch.

• Avoid the microwave because it makes the coating soggy
• Reheat in a 375°F oven for 10 to 15 minutes until hot and crisp
• An air fryer at 375°F for about 8 minutes works beautifully too

Save

There is nothing quite like biting into perfectly fried chicken. The crunch echoes through the kitchen and the juices run down your chin. That first piece is worth every minute of preparation.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 2 hours, though overnight marinating yields the most flavorful and tender results. The buttermilk works to break down proteins, ensuring juicy meat throughout.

→ What's the best oil temperature for frying?

Maintain oil at 175°C (350°F) throughout frying. Use a kitchen thermometer to monitor temperature, as oil that's too cool makes greasy chicken while oil that's too hot burns the coating before the meat cooks through.

→ How do I know when the chicken is done?

Fry for 12–15 minutes until golden brown, then verify with a meat thermometer—internal temperature should reach 75°C (165°F). The juices should run clear when pierced at the thickest part.

→ Can I make this without a deep fryer?

Absolutely. Use a large heavy pot or Dutch oven with high sides. Fill with oil about 2-3 inches deep, leaving room for bubbling. The key is maintaining consistent temperature and not overcrowding the pan.

→ What's the double-dip technique?

For extra crunch, dip chicken in flour, then back into buttermilk, then flour again before frying. This creates a thicker, crunchier coating that stays crispy longer.

→ How do I keep chicken crispy after frying?

Place cooked pieces on a wire rack rather than paper towels to prevent sogginess. Let rest for 5 minutes before serving. If holding longer, keep in a warm oven at 90°C (200°F) on a rack.