If you’ve ever dreamed of making fried chicken that rivals your favorite restaurant, this Golden Buttermilk Fried Chicken recipe is your answer. It delivers a satisfying crunch with a tender, juicy inside, perfect for any occasion where comfort food is the star.
Chicken pieces are the star of this dish, and you can use whatever parts you love best. Buttermilk not only tenderizes the meat but also helps the seasoned flour stick better, ensuring a crispy coating. All-purpose flour forms the base of the crispy crust, while salt and black pepper balance the flavors. The combination of cayenne pepper, paprika, garlic powder, and onion powder adds depth and a bit of heat to the mix. Finally, vegetable oil is ideal for frying due to its high smoke point and neutral flavor.
This fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, or cornbread. For a refreshing contrast, serve it alongside a crisp green salad with a tangy vinaigrette. If you’re feeling indulgent, a homemade honey butter biscuit wouldn’t go amiss.
First, grab a large bowl and combine your chicken pieces with the buttermilk. Toss them around a bit to ensure they're fully coated. Cover the bowl and pop it in the fridge for at least two hours. This is where the magic happens, as the buttermilk works its tenderizing wonders.
While the chicken is marinating, mix together the flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in another bowl. This seasoned flour will be your secret weapon for that perfect crispy coating.
Once your chicken has marinated, take each piece out and let any excess buttermilk drip off. Then, coat each piece in the seasoned flour, pressing firmly so the flour sticks well. You want a good, even layer that will fry up nice and crispy.
Heat your vegetable oil in a deep fryer or large skillet to 350°F. To check if it’s ready, you can drop a small bit of batter in; if it sizzles and floats, you’re good to go.
Fry the chicken in batches. Overcrowding the pan can lower the oil temperature and lead to soggy chicken, so give each piece some space. Fry them for about 12-15 minutes, turning halfway through, until they’re golden brown and cooked through.
As the chicken pieces finish, transfer them to a paper towel-lined plate to drain off any excess oil. Serve them hot, ideally right away, for the best texture and flavor.
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