Crispy Fried Chicken – Quick Recipe
Table of Contents
🧂 Ingredients: Fried Chicken
fried chicken
- 1 kg chicken (cut into 8-10 pieces, bone-in preferred)
- 2 cups buttermilk (or use 1 cup yogurt + 1 cup water)
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for spice)
- 1 tsp garlic powder
- 1 tsp onion powder
- Oil for deep frying (vegetable or sunflower)
👨🍳 Cooking Method: Chicken
- Marinate the Chicken:
- Mix buttermilk with 1 tsp salt, 1/2 tsp pepper, and a pinch of cayenne (if using).
- Add chicken pieces and marinate for at least 4 hours (overnight is better).
- Prepare the Coating:
- In a large bowl, mix flour, cornstarch, and all remaining spices.
- Take each marinated chicken piece, let excess liquid drip off, and coat it in the flour mixture. Press firmly to ensure it sticks well.
- Rest Before Frying:
- Place coated chicken on a tray and let it rest for 15–20 minutes. This helps the coating stick during frying.
- Heat Oil:
- Heat oil in a deep pan or fryer to 170–180°C (around 350°F). Make sure the oil is hot but not smoking.
- Fry the Chicken:
- Fry 3–4 pieces at a time to avoid crowding.
- Cook each piece for about 10–15 minutes, turning occasionally, until golden brown and cooked through.
- Drain and Serve:
- Remove fried chicken onto a wire rack or paper towel to drain excess oil.
- Serve hot with your favorite dip or side dish.