Here’s a simple, reliable way to make crispy fried chicken at home—juicy inside, crunchy outside:
🍗 Ingredients
- 1 kg chicken (pieces, skin-on preferred)
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder (optional for spice)
- Oil for frying
🔪 Steps
1. Marinate
- Soak chicken in buttermilk + a little salt.
- Cover and refrigerate at least 4 hours (overnight is best).
2. Prepare coating
- Mix flour, cornstarch, and all spices in a bowl.
3. Dredge
- Take chicken from marinade → coat in flour mix → dip back in marinade → coat again in flour.
- Press coating firmly for that craggy texture.
4. Fry
- Heat oil to about 170–175°C (340°F).
- Fry chicken in batches for 12–15 minutes until golden brown and cooked through.
5. Rest
- Place on a wire rack (not paper towels) to keep it crispy.
🔥 Pro Tips
- Double coating = extra crunch
- Cornstarch is the secret to crispiness
- Don’t overcrowd the pan (oil temp will drop)
- Let coated chicken sit 10 minutes before frying (helps crust stick)
🍽️ Optional Flavor Twist
- Add hot sauce to the marinade for spicy fried chicken
- Sprinkle chaat masala after frying for a Pakistani-style kick
If you want, I can give you a KFC-style recipe or an air fryer version too 👍
