Recipes » Dinner & sides » Dude Food Tuesday: Golden fried chicken
Dinner & sides Dude Food Tuesday

Dude Food Tuesday: Golden fried chicken

Golden fried crisp chicken |

Everybody had a Happy Easter? Me too, but now I’m fed up with eggs!
Especially the painted eggs. Because painting eggs is definitely NOT dudey.
Nope, for now this dude is done with those oval torpedos of cholesterol.
Too bad for you, reader, because now I also don’t share my secret recipe with you. The one with stuffed eggs, with applepie, peanutbutter, snickers, onion and mayonaise.
And ofcourse everybody was waiting for this recipe, but again: Too bad, Heinz sandwichspread.

Golden crispy chicken |

To make up for this loss of recipe I will share with you a delicious and traditional recipe for golden and crispy fried chicken. Yummy!
That way we still have something of an egg like dish.


Golden fried chicken

Delicious and moist fried chicken in a marinade of buttermilk and a crispy spicy coating


  • 750g chicken (wings, drumsticks, chickenbreast or a mix)

For the marinade:

  • 2 cups buttermilk
  • 1 tbsp Tobasco sauce
  • 2 cloves of garlic (roughly chopped)
  • 1 tsp dried tyme
  • 1,5 tsp black pepper (grounded)
  • 1 tsp salt
  • 1 tsp smoked paprikapowder (la Chinata dulce piment)

For the coating:

  • 250 gr all purpose flower
  • 2 tbsp panko (Japanese bread crumbs)
  • 2 tbsp grated cheese
  • 1 tsp mustardpowder
  • 1 tsp salt
  • 1 tsp black pepper (grounded)
  • 1 tbspgarlicpowder


  • Oil to fry the chicken in


  1. Put the chicken in a high ovendish (if you use chickenbreast, first cut the breast in pieces of roughly 5x5cm). Mix ingredients for the marinade in a bowl and pour the marinade over the chicken (all the chicken meat must be submerged in the marinade), seal off with cling film and put in the refrigerator for at least 4 hours (it's best to marinate the chicken for a night). If you don't have a suitable ovendish, you can also use large resealable plastic bags to marinate the chicken in).
  2. Get the chicken out of the fridge 30 minutes before frying and heat the oven to 150°C.
  3. Pour the oil in a big deep frying pan and heat to about 160°C
  4. Mix the ingredients for the coating together very well and completely coat the marinated chicken with the flourmixture.
  5. Deepfry the chicken in batches of 3 to 4 pieces until the crust is a golden, crispy brown (about five minutes per batch) and let briefly drain on some paper kitchentowel.
  6. The chicken can be a little pink in the centre still, therefore place the fried chickenpieces in an ovendish and bake off for 30 to 45 minutes in the oven

Serve with a salad and some nice sauces on the side.


About the author

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;)

After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes.
With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.


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  • I cook my fried chicken a lot faster and don’t have to worry about blood because they are always cooked to the bone plus it is a knockoff of Kentucky Fried Chicken. Marinade chicken as prescribed and take out of refrigerator to come to room temp. Place a steaming basket or rack in a pressure cooker (you do not want chicken in stock as it will braise; raised above stock it will steam roast) and fill with 1 cup of strong chicken stock; place chicken on rack or steamer basket close lid; lock and bring to 15 lb. pressure and cook for 6 min; use rapid pressure release. Chicken will be almost cooked to bone and infused with additional chicken stock flavor; coat in your favorite breading mixture or add 11 herbs and spices; bring to 160°C (320°F) enough oil to deep fry chicken and be careful as you are finishing the cooking process and the chicken will fry up very fast (less than 5 min as you are creating the golden brown coating (GBC) at this stage); remove to wire rack to drain: Enjoy!

    I do this with my in-house smoked baby back bbq pork ribs; dry rub marinade overnight in refrigerator; steam roast in pressure cook at 15 lb. pressure with pork stock and liquid artificial smoke for 15 min.; baste with bbq sauce and broil in an oven to finish cooking and bronze the bbq sauce for 15 min; total cooking done in 30 min. fall off the bone baby back smoked bbq pork ribs done in the house. Pressure cooking saves 70% of the cooking time.

Welcome In Simone’s Kitchen

Hi. My name is Simone and I love to share great recipes, travel stories and nutritional information. I am a certified holistic nutritional coach, foodphotographer, recipe developer and story teller.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle