Here’s a solid crispy fried chicken recipe you can make at home—juicy inside, crunchy outside.
🍗 Crispy Fried Chicken
🧂 Ingredients
Chicken:
- 1 kg chicken pieces (legs, thighs, wings work best)
Marinade (buttermilk-style):
- 1 cup yogurt (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika or red chili powder
Coating:
- 1.5 cups all-purpose flour
- 1/2 cup cornflour (for extra crispiness)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika or chili powder
- 1/2 tsp baking powder (optional, makes it lighter/crisper)
For frying:
- Oil (enough for deep frying)
🍗 Instructions
1. Marinate
- Mix chicken with marinade ingredients.
- Cover and refrigerate for at least 2 hours (overnight is best).
2. Prepare coating
- Mix all dry coating ingredients in a bowl.
3. Coat chicken
- Take chicken from marinade.
- Dredge well in flour mixture.
- For extra crunch: dip again in marinade and re-coat (double coating).
4. Fry
- Heat oil to medium-high (about 170–180°C).
- Fry chicken in batches (don’t overcrowd).
- Cook for 12–15 minutes, turning occasionally.
5. Drain & rest
- Place on paper towel or rack.
- Let rest 5 minutes before serving.
🔥 Tips for extra crispy chicken
- Cornflour = crunch
- Don’t fry on very high heat (burns outside, raw inside)
- Resting after frying keeps crust crispy
- Add a pinch of baking powder to flour for a lighter crust
If you want, I can also give you:
- 🍗 KFC-style fried chicken
- 🍗 Extra spicy Pakistani fried chicken
- 🍗 Oven/air fryer crispy chicken (less oil version)
