Here’s a classic crispy fried chicken recipe — juicy inside and crunchy outside 🍗✨
Ingredients
- 1 kg chicken pieces (legs, thighs, wings, or breast)
- 2 cups buttermilk (or milk + 1 tbsp lemon juice)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
- Oil for deep frying
Instructions
1. Marinate the chicken
- Place chicken in a bowl.
- Pour buttermilk over it and add a little salt and pepper.
- Cover and refrigerate for at least 2 hours (overnight is best).
2. Prepare the coating
- In a bowl mix flour, paprika, garlic powder, chili powder, salt, and pepper.
3. Coat the chicken
- Remove chicken from the marinade.
- Dredge each piece in the flour mixture.
- Press the flour onto the chicken so it sticks well.
4. Fry
- Heat oil in a deep pan to 175°C (350°F).
- Fry chicken pieces for 12–15 minutes, turning occasionally.
- Cook until golden brown and fully cooked inside.
5. Drain
- Place fried chicken on paper towels to remove extra oil.
Serving ideas
Serve with:
- fries 🍟
- coleslaw 🥗
- garlic sauce or chili sauce 🌶️
Tips for extra crispy chicken
- Double-dip: flour → buttermilk → flour again.
- Let coated chicken rest 10 minutes before frying.
- Don’t overcrowd the pan.
If you’d like, I can also show you:
- KFC-style crispy fried chicken recipe 🍗
- Super crunchy Korean fried chicken
- Air fryer fried chicken (healthier).
