Joanna Gaines Fried Chicken Recipe

This crispy, golden joanna gaines fried chicken recipe is made with a tenderizing buttermilk garlic marinade and ready in just over 30 minutes of active cooking time. The crunch of the savory crust gives way to juicy meat, creating a perfect balance of textures especially when paired with the signature sticky poppy seed jam. I absolutely love how the overnight soak transforms simple ingredients into a restaurant-quality meal right at home.

🧡 Restaurant-Quality At Home

I used to be intimidated by deep frying at home, worrying about soggy crusts or undercooked meat, but this recipe completely changed my perspective. The secret really lies in the overnight marinade; it does all the heavy lifting by breaking down the chicken so it stays incredibly moist even in the high heat of the oil. It’s the kind of dish that makes you wonder why you ever ordered takeaway when the homemade version is this superior.

One surprise I discovered while making this was how simple the breading actually is—no complex spice blends or secret batters, just eggs and seasoned flour. The magic happens when that simple coating hits the hot oil and puffs into a shatteringly crisp shell that holds up perfectly against the sweet, tangy drizzle of the poppy seed jam. It taught me that sometimes the best Southern cooking relies on patience rather than a long list of fancy ingredients.

🧐 What Makes Joanna Gaines Fried Chicken Extra Crispy?

The Secret Weapon: Cornstarch.

Joanna Gaines uses a specific blend of dry ingredients to create that signature “shatteringly crisp” crust:

• Cornstarch: She replaces a portion of the flour with cornstarch. This cuts the gluten, making the crust light and crunchy rather than tough or chewy.
• Self-Rising Flour: Instead of all-purpose flour, she uses self-rising. The built-in baking powder creates tiny air bubbles when it hits the hot oil, resulting in a lighter, puffier, and crispier coating.
• The “Rest”: She lets the breaded chicken sit on a wire rack for 10–15 minutes before frying. This allows the coating to hydrate and get “tacky,” which prevents it from falling off and creates a craggy, shaggy texture.

🥠 Joanna Gaines Fried Chicken Ingredients

• 8 pieces bone-in chicken (drumsticks, thighs, or breasts halved)
• 4 cups buttermilk
• 2 tablespoons garlic powder
• 1 tablespoon garlic salt
• 1 tablespoon black pepper (divided)
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon kosher salt (plus more for sprinkling)
• Vegetable oil for frying (about 10 cups)

For the Sticky Poppy Seed Jam:

• 1 cup honey
• 2 tablespoons poppy seeds
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated orange zest
• 1 teaspoon fresh orange juice
• 1/2 teaspoon dark brown sugar

🍗 How To Make Joanna Gaines Fried Chicken Recipe

1. Marinate the Chicken: In a large bowl or container with a lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 teaspoon of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate overnight to tenderize the meat.
2. Heat the Oil: The next day, pour about 4 inches of vegetable oil into a deep, heavy pot or Dutch oven. Attach a frying thermometer and heat the oil over medium-high heat until it reaches 350°F.
3. Prepare the Dredging Stations: While the oil heats, whisk the eggs in a shallow dish. In a separate shallow dish, whisk together the flour with the remaining black pepper and 1 teaspoon of salt. Set a wire rack over a baking sheet to hold the breaded chicken.
4. Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dip each piece first into the beaten eggs, then dredge thoroughly in the flour mixture, shaking off any heavy clumps. Place on the wire rack.
5. Fry in Batches: When the oil is hot, carefully add a few pieces of chicken, being careful not to crowd the pot. Fry for about 10 to 12 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F.
6. Drain and Cool: Transfer the fried chicken to a clean wire rack set over a baking sheet (do not use paper towels, or the crust will steam). Sprinkle lightly with salt while hot. Repeat with remaining batches, bringing the oil back to 350°F between batches.
7. Make the Jam: In a small saucepan, combine honey, poppy seeds, lemon zest, lemon juice, orange zest, orange juice, and brown sugar. Bring to a boil over medium heat, stirring constantly, then remove from heat. Serve the warm jam drizzled over the chicken.

💡Pro Recipe Tips

• Don’t Skip the Soak: The overnight buttermilk marinade is non-negotiable; it breaks down the protein structures to ensure the meat is tender and flavorful all the way to the bone.
• Watch Your Temperature: The oil temperature will drop when you add cold chicken. Adjust your heat source immediately to keep it between 330°F and 350°F so the crust doesn’t absorb too much grease.
• Use a Wire Rack: Never drain fried chicken on paper towels, as the trapped steam will make the bottom soggy. A wire rack allows air to circulate, keeping the crust crisp.
• Crowding the Pot: Only fry 3-4 pieces at a time. Adding too much chicken at once drastically cools the oil, leading to greasy, pale chicken.

🧭 How Long Should I Marinate Chicken For Fried Chicken?

The Sweet Spot: Overnight (12–24 hours). This allows the buttermilk enzymes and salt to fully penetrate the meat, ensuring it is juicy and tender all the way to the bone.

The Constraints:

• Minimum: 4 hours. Less than this, and the flavor won’t reach the center.
• Maximum: 24 hours. Beyond this, the acids (buttermilk, pickle juice, or hot sauce) will break down the meat structure too much, resulting in a mushy, chalky texture.

Speed Tip: If you are in a rush, cut the chicken into smaller pieces (tenders or nuggets) to speed up the absorption to just 1–2 hours.

🥙 What To Serve With Fried Chicken?

This rich dish pairs beautifully with garlic mashed potatoes to soak up any extra seasoning and provide a creamy contrast to the crunchy skin. A crisp, acidic coleslaw or a simple cucumber salad is also essential to cut through the richness of the fried batter and honey jam. For a full Southern spread, add warm buttermilk biscuits to mop up the sticky poppy seed topping.

🎚 How To Store Leftovers Fried Chicken?

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the chicken on a wire rack set over a baking sheet and warm in a 350°F oven for 15-20 minutes until the skin re-crisps avoid the microwave as it will make the crust rubbery.

FAQs

• Can I bake this instead of frying?
  While you can bake it at 400°F for 45 minutes, you won’t get the same signature shattered crust that deep frying provides. If baking, spray the flour coating generously with oil spray to help it brown.
• How long can I marinate the chicken?
  Overnight is best, but you can go up to 24 hours. If you leave it longer than that, the acid in the buttermilk might make the meat texture mushy.
• Can I use boneless chicken?
  Yes, you can use chicken tenders or boneless thighs. Simply reduce the frying time to about 6-8 minutes since they cook much faster than bone-in pieces.
• What if I don’t have buttermilk?
  You can make a quick substitute by adding 4 tablespoons of lemon juice or white vinegar to 4 cups of regular milk and letting it sit for 5 minutes until thickened.
• Is the poppy seed jam necessary?
  It is the signature element of the Magnolia Table recipe, but the chicken is delicious on its own. You can also serve it with regular hot honey or maple syrup.

More Chicken Recipes

• Pioneer Woman Smothered Chicken Recipe
• Pioneer Woman Slow Cooker Chicken and Broccoli
• Pioneer Woman Chicken Taco Salad
• Pioneer Woman Tequila Lime Chicken Recipe
• Pioneer Woman Tex Mex Chicken Spaghetti
  

📊 Fried Chicken Nutrition Fact

• Calories: 850 kcal
• Total Fat: 45g
• Saturated Fat: 12g
• Cholesterol: 210mg
• Sodium: 1450mg
• Total Carbohydrate: 65g
• Protein: 48g

joanna gaines fried chicken recipe

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

This crispy, golden joanna gaines fried chicken recipe features a tender buttermilk-soaked interior and a savory garlic crust. Made with simple pantry staples like flour and eggs, it is ready in about 45 minutes after marinating. Perfect for a comforting family dinner or weekend treat.

Ingredients

• 8 pieces bone-in chicken (drumsticks, thighs, or breasts halved)

• 4 cups buttermilk

• 2 tablespoons garlic powder

• 1 tablespoon garlic salt

• 1 tablespoon black pepper (divided)

• 3 large eggs

• 3 cups all-purpose flour

• 1 teaspoon kosher salt (plus more for sprinkling)

• Vegetable oil for frying (about 10 cups)

• For the Jam: 1 cup honey

• 2 tablespoons poppy seeds

• 1 teaspoon grated lemon zest

• 1 teaspoon fresh lemon juice

• 1 teaspoon grated orange zest

• 1 teaspoon fresh orange juice

• 1/2 teaspoon dark brown sugar

Directions

• Marinate the Chicken: In a large bowl or container with a lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 teaspoon of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate overnight to tenderize the meat.
• Heat the Oil: The next day, pour about 4 inches of vegetable oil into a deep, heavy pot or Dutch oven. Attach a frying thermometer and heat the oil over medium-high heat until it reaches 350°F.
• Prepare the Dredging Stations: While the oil heats, whisk the eggs in a shallow dish. In a separate shallow dish, whisk together the flour with the remaining black pepper and 1 teaspoon of salt. Set a wire rack over a baking sheet to hold the breaded chicken.
• Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dip each piece first into the beaten eggs, then dredge thoroughly in the flour mixture, shaking off any heavy clumps. Place on the wire rack.
• Fry in Batches: When the oil is hot, carefully add a few pieces of chicken, being careful not to crowd the pot. Fry for about 10 to 12 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F.
• Drain and Cool: Transfer the fried chicken to a clean wire rack set over a baking sheet (do not use paper towels, or the crust will steam). Sprinkle lightly with salt while hot. Repeat with remaining batches, bringing the oil back to 350°F between batches.
• Make the Jam: In a small saucepan, combine honey, poppy seeds, lemon zest, lemon juice, orange zest, orange juice, and brown sugar. Bring to a boil over medium heat, stirring constantly, then remove from heat. Serve the warm jam drizzled over the chicken.