Golden crunchy juicy chicken (Printable version)

Golden, crunchy, and juicy chicken with classic seasoning and crispy texture, ideal for sharing.

# List of ingredients:

→ Chicken

01 - 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or breasts)

→ Marinade

02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder

→ Dredging Mixture

07 - 2 cups all-purpose flour
08 - 1 teaspoon salt
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon baking powder
12 - 1/2 teaspoon ground black pepper

→ For Frying

13 - About 6 1/4 cups vegetable oil

# Directions:

01 - In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for a minimum of 2 hours, preferably overnight.
02 - In a separate shallow dish, blend together flour, salt, paprika, cayenne pepper, baking powder, and black pepper.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly with the flour mixture, pressing firmly to adhere. For an extra crunchy crust, briefly dip the chicken back into the buttermilk and dredge a second time.
04 - Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).
05 - Fry chicken in batches without overcrowding the pan, turning occasionally, for 12 to 15 minutes until golden brown and cooked through with an internal temperature of 165°F (75°C).
06 - Transfer fried chicken onto a wire rack set over a tray or onto paper towels to drain excess oil. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The double-dredge trick gives you that shattering crust that stays crispy hours later, even when it cools.
  • Marinating in buttermilk isn't just flavor—it's the difference between dense chicken and meat so tender it practically falls off the bone.
  • You can adjust the heat to your mood; skip the cayenne for mild or double it if you like your chicken talking back.
02 -
  • Temperature matters obsessively; oil that's too cool gives you greasy chicken, and oil that's too hot burns the outside while leaving the inside raw—trust your thermometer.
  • Never skip the marinating step or rush it; that buttermilk bath is what separates good fried chicken from the kind that dries out before you finish your plate.
  • The baking powder in the dredge isn't optional—it creates a chemical reaction that makes the coating light and shattering instead of dense and heavy.
03 -
  • Let your oil recover fully between batches—drop the temperature even slightly and you lose that shattering crust, so give it a minute or two to climb back to temperature.
  • Keep a plate lined with paper towels ready and nearby, and have your tongs positioned within arm's reach so the whole process flows without hesitation.
  • Always use bone-in, skin-on chicken because the bone conducts heat evenly and the skin traps steam that keeps the meat impossibly tender.

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