Fried Chicken
This fried chicken recipe brings classic crispy, golden chicken to a new level with a sweet-and-tangy twist. Each piece is perfectly crunchy on the outside while juicy on the inside, and when paired with Kinder’s Sweet & Tangy Fried Chicken Gold Label Chicken & Wing Dipping Sauce, it adds a bright, flavorful finish that keeps every bite interesting. It’s a crowd-pleasing recipe for weeknight dinners, casual gatherings, or any time you want a fried chicken fix with a little extra flavor.
Ingredients
For the Chicken
1 whole chicken (3½–4 pounds), cut into 8 pieces
2 cups buttermilk
For the Dredge
2 cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
For Frying
Peanut oil or vegetable oil, enough for 2–3 inches in a heavy Dutch oven
For Finishing
Instructions
Pat the chicken pieces dry with paper towels.
In a large bowl, whisk together the buttermilk and Buttery Garlic & Herb Seasoning. Submerge the chicken pieces fully in the mixture, cover, and refrigerate for at least 4 hours and up to overnight.
Remove the chicken from the refrigerator about 30 minutes before frying to take the chill off and help with more even cooking.
In a large bowl, whisk together the flour, cornstarch, Buttery Garlic & Herb Seasoning, and baking powder. To create an extra craggy, crispy crust, drizzle 2–3 tablespoons of the seasoned buttermilk from the chicken into the flour mixture. Use your fingers to toss and rub the mixture together until small clumps form throughout the dredge. Those little clumps create extra crunchy bits once fried.
Remove one piece of chicken at a time from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing firmly so the coating adheres well and the clumps stick to the surface.
Let the chicken sit in the dredge mixture for 20 minutes before removing. This helps the coating hydrate slightly and adhere better during frying.
Heat oil in a heavy Dutch oven to 325°F. Use a thermometer to maintain steady temperature. Proper temperature control is critical for crisp, evenly cooked chicken.
Carefully lower a few pieces of chicken into the oil, skin side down first. Do not overcrowd the pot. Fry for about 10-12 minutes total, turning occasionally, until deep golden brown and the internal temperature reaches 150°F. Adjust the heat as needed to keep the oil between 300–325°F. If the crust browns too quickly, lower the heat slightly.
Transfer the fried chicken to a wire rack set over a sheet pan. Let the chicken rest on the rack for 5 minutes, then check the internal temperature again. It should have risen to at least 165°F from carryover cooking. If the temperature is below 165°F, return the chicken to the oil and fry for a few more minutes, until the internal temperature reaches 165°F.
For serving, drizzle Kinder’s Sweet & Tangy Fried Chicken Gold Label Sauce over the top or pour into a bowl for dipping.
Serve immediately while hot, crispy, and golden
Pro Tip
Do not drain on paper towels, as they trap steam and can soften the crust.
Fried Chicken
This fried chicken recipe brings classic crispy, golden chicken to a new level with a sweet-and-tangy twist. Each piece is perfectly crunchy on the outside while juicy on the inside, and when paired with Kinder’s Sweet & Tangy Fried Chicken Gold Label Chicken & Wing Dipping Sauce, it adds a bright, flavorful finish that keeps every bite interesting. It’s a crowd-pleasing recipe for weeknight dinners, casual gatherings, or any time you want a fried chicken fix with a little extra flavor.
Ingredients
For the Chicken
1 whole chicken (3½–4 pounds), cut into 8 pieces
2 cups buttermilk
For the Dredge
2 cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
For Frying
Peanut oil or vegetable oil, enough for 2–3 inches in a heavy Dutch oven
For Finishing
Instructions
Pat the chicken pieces dry with paper towels.
In a large bowl, whisk together the buttermilk and Buttery Garlic & Herb Seasoning. Submerge the chicken pieces fully in the mixture, cover, and refrigerate for at least 4 hours and up to overnight.
Remove the chicken from the refrigerator about 30 minutes before frying to take the chill off and help with more even cooking.
In a large bowl, whisk together the flour, cornstarch, Buttery Garlic & Herb Seasoning, and baking powder. To create an extra craggy, crispy crust, drizzle 2–3 tablespoons of the seasoned buttermilk from the chicken into the flour mixture. Use your fingers to toss and rub the mixture together until small clumps form throughout the dredge. Those little clumps create extra crunchy bits once fried.
Remove one piece of chicken at a time from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing firmly so the coating adheres well and the clumps stick to the surface.
Let the chicken sit in the dredge mixture for 20 minutes before removing. This helps the coating hydrate slightly and adhere better during frying.
Heat oil in a heavy Dutch oven to 325°F. Use a thermometer to maintain steady temperature. Proper temperature control is critical for crisp, evenly cooked chicken.
Carefully lower a few pieces of chicken into the oil, skin side down first. Do not overcrowd the pot. Fry for about 10-12 minutes total, turning occasionally, until deep golden brown and the internal temperature reaches 150°F. Adjust the heat as needed to keep the oil between 300–325°F. If the crust browns too quickly, lower the heat slightly.
Transfer the fried chicken to a wire rack set over a sheet pan. Let the chicken rest on the rack for 5 minutes, then check the internal temperature again. It should have risen to at least 165°F from carryover cooking. If the temperature is below 165°F, return the chicken to the oil and fry for a few more minutes, until the internal temperature reaches 165°F.
For serving, drizzle Kinder’s Sweet & Tangy Fried Chicken Gold Label Sauce over the top or pour into a bowl for dipping.
Serve immediately while hot, crispy, and golden
Pro Tip
Do not drain on paper towels, as they trap steam and can soften the crust.