If you’re craving that perfect fried chicken, crispy on the outside, juicy on the inside, and bursting with flavor, you’re in the right place. This Golden Homestyle Fried Chicken recipe is exactly what you need to satisfy those cravings and impress your dinner guests without any fuss.
The secret to juicy chicken is a good soak in buttermilk, which tenderizes the meat and adds a subtle tangy flavor. The flour forms the base of our crispy coating, while paprika brings a gentle smokiness. For depth and aroma, we have garlic powder and onion powder, both of which enhance the savory notes. A touch of salt and black pepper is essential, and the slight kick of cayenne pepper rounds out the flavors. Lastly, vegetable oil is your frying partner, ensuring an even, golden-brown crust.
This fried chicken is a delight on its own, but pair it with creamy mashed potatoes or coleslaw for a classic meal. For a lighter touch, serve it alongside a fresh green salad or a tangy cucumber salad to balance the richness. A cool glass of lemonade or iced tea makes for a refreshing accompaniment.
First things first, immerse your chicken pieces in the tangy depths of buttermilk. Let them soak for at least 2 hours, but overnight in the fridge is where the real magic happens, as it tenderizes and infuses flavor.
While your chicken takes a cozy buttermilk bath, mix up your coating. In a spacious bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This aromatic mixture will give our chicken its signature golden crunch.
When ready, gently lift your chicken out of the buttermilk, allowing any extra to drip off. Dredge each piece in the flour mixture, ensuring every nook and cranny is well-coated. This step is crucial for achieving that coveted crispy texture.
Heat your vegetable oil in a deep skillet or Dutch oven over medium-high heat. You're aiming for around 350°F. Not too hot, or your chicken will cook too fast on the outside and stay raw inside. Use a thermometer if you have one; it’s a handy tool in the kitchen.
Carefully place the chicken pieces into the oil, making sure not to overcrowd the pan. Fry them in batches if necessary to maintain the oil temperature. Each piece needs about 12-15 minutes per side, with a single, careful turn in between. The goal is a deep golden-brown color and an internal temperature of 165°F.
Once cooked, lift the chicken out and let it drain on paper towels or a wire rack to keep it crispy.
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