Golden Fried Chicken Recipe

Trim and prepare

Pat the chicken pieces dry with paper towels. Trim any excess skin or fat if desired. Make 3–4 shallow slashes through the skin on thicker pieces (breasts, thighs) to help the marinade penetrate.

In a large bowl, whisk together the buttermilk, eggs, hot sauce, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined. The eggs help the batter stick and the buttermilk tenderizes the chicken.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover tightly with plastic wrap or transfer to a sealed container.

Marinate in the refrigerator for at least 4 hours, ideally overnight (8–12 hours). If short on time, allow at least 1 hour; longer yields more tender, flavorful chicken.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (this promotes even cooking).

Combine all dredge ingredients in a large, shallow dish or rimmed baking sheet: 3 cups flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme or oregano, 1/2 tsp cayenne, 2 tsp kosher salt and 1 tsp black pepper. Whisk thoroughly to distribute the spices and the baking powder evenly.

Prepare a second shallow dish or bowl for the wet-dry step if desired: beat 1 extra egg (optional) with 2 tbs water to make an egg wash. (This step is optional — the recipe will crisp well without it, but it creates a thicker crust if used.)

Working in batches, remove one piece of chicken from the marinade, let excess drip off for 5–10 seconds, then dredge it thoroughly in the flour mixture, pressing the flour into crevices and ensuring an even, thick coating. For an extra-crispy double coating: after the first dredge, dip into the optional egg wash, then dredge again in the flour mixture.

Place dredged pieces on a wire rack set over a baking sheet. Let them rest for 10–15 minutes — this helps the coating adhere and dry slightly, improving crispness.

Fill a heavy Dutch oven or deep skillet with enough oil to come 1.5–2 inches up the side (about 1.5–2 liters or 1.5 cups for shallow frying in smaller pans; additional oil quantity included in ingredients). Heat the oil over medium-high heat to a steady 325°F–350°F (163°C–177°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle vigorously but not burn instantly.

Maintain the oil temperature: when you add cold chicken the temperature will drop. Aim to keep it between 300°F and 325°F (149°C–163°C) for larger bone-in pieces so the interior cooks through before the crust over-browns. Adjust heat as needed.

Fry the chicken in batches (do not overcrowd the pan). Carefully lower pieces skin-side down into the oil using tongs. Cook for about 12–16 minutes for drumsticks/thighs and 10–14 minutes for breasts, turning occasionally so all sides brown evenly. Total time depends on piece size — the internal temperature should reach 165°F (74°C) at the thickest point near the bone.

If pieces brown too quickly, reduce heat and finish cooking at a lower temperature. If you prefer, after initial frying you can transfer pieces to a 350°F (177°C) oven on a wire rack to finish through (10–15 minutes) without additional browning.

Use a slotted spoon or tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain. Do not place directly on paper towels, which can trap steam and soften the crust.

While still hot, sprinkle each piece lightly with the finishing fine salt to taste.

Let the chicken rest 5 minutes on the rack to set the juices. Sprinkle with chopped parsley if using and serve with lemon wedges for squeezing over the hot chicken.

Serve immediately for the crispiest texture. Leftovers can be reheated in a 400°F (204°C) oven on a wire rack for 8–12 minutes to revive crispness.