FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
easy fried chicken recipe
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe delivers crispy, juicy fried chicken with a unique sweet, savory, and sticky Gochujang-honey glaze. Marinating in buttermilk ensures tender meat and a flavorful crust that makes for an irresistible meal.
Ingredients
- 8 pieces bone-in, skin-on chicken (thighs and drumsticks)
- 500 ml buttermilk
- 1.5 tsp salt (for marinade and breading)
- 1.5 tsp black pepper (for marinade and breading)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika (for marinade and breading)
- 300 g all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
- 0.5 tsp cayenne pepper (optional)
- 2 L vegetable oil (or peanut/canola oil)
- Gochujang (Korean chili paste)
- Honey
- Soy sauce
- Rice vinegar
- Sesame oil
- Minced garlic
- Grated ginger
- Water
- 1 tbsp toasted sesame seeds
- 2 sliced spring onions
Instructions
- Prepare Marinade: Pat chicken pieces thoroughly dry. In a large bowl, whisk together the buttermilk, 1 teaspoon salt, 0.5 teaspoon black pepper, garlic powder, onion powder, and 1 teaspoon paprika. Submerge chicken in the marinade, cover, and refrigerate for at least 4 hours, or preferably overnight.
- Heat Oil and Prepare Breading: In a shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, and cayenne pepper (if using). In a large heavy pot or Dutch oven, heat 2 liters of oil to 175°C (350°F). Maintain a consistent temperature with a thermometer.
- Dredge and Fry Chicken: Remove chicken from the buttermilk marinade and let excess liquid drip off. Thoroughly dredge each piece in the seasoned flour mixture, pressing firmly to create an even coating. Carefully lower 2-3 pieces into the hot oil. Fry for 6-8 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Place cooked chicken on a wire rack over a baking sheet to drain while frying remaining pieces.
- Prepare Glaze: While chicken finishes frying, combine Gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a small saucepan. Bring to a gentle simmer over medium heat, whisking constantly for 3-5 minutes until the glaze thickens slightly and coats the back of a spoon.
- Coat and Garnish: Transfer the hot fried chicken pieces to a large mixing bowl. Pour the warm glaze over the chicken, tossing gently with tongs until fully coated. Arrange on a platter and sprinkle generously with toasted sesame seeds and sliced spring onions before serving.
Notes
To achieve a crispy crust, ensure you do not overcrowd the pot when frying. Placing the chicken on a wire rack after frying allows air to circulate, keeping the crust crisp. Marinate the chicken for at least 4 hours for maximum tenderness and flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 pieces
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg