Golden Corral fried chicken Recipe
Golden Corral fried chicken Recipe is tasty and easy to love. It has a crispy outside and soft, juicy meat inside.
Equipment
- Deep fryer or big heavy pan
- Mixing bowls
- Measuring cups and spoons
- Cooking thermometer
- Tongs
- Paper towels
- Cooling rack
- Whisk
Ingredients
- 2 pounds of chicken legs and thighs
- 2 cups of buttermilk
- 2 cups of all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 eggs
- Vegetable oil for frying
Instructions
- Wash and dry the chicken.
- Mix buttermilk and eggs in a bowl.
- Put chicken in the mix. Let it sit 4 hours.
- In a new bowl, mix flour and all the spices.
- Take chicken out of buttermilk. Shake off extra liquid.
- Roll chicken in flour mix until it’s fully covered.
- Let it rest for 10 minutes.
- Heat oil to 350°F (use a thermometer).
- Fry chicken in small batches. Don’t crowd the pan.
- Cook 12–15 minutes, or until golden brown.
- Chicken must reach 165°F inside.
- Let it rest on paper towels to remove oil.
Notes
- Soak the chicken overnight for more flavor.
- Use a thermometer to check oil heat.
- Let chicken rest after coating to keep flour on.
- Don’t put too many pieces in at once.
- Use legs and thighs—they stay juicy when fried.