Crispy Fried Chicken
Ingredients
1 kg chicken pieces (drumsticks or mixed)
2 cups buttermilk (or milk + 1 tbsp vinegar)
2 cups all-purpose flour
1 cup cornstarch
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt (more to taste)
1 tsp chili powder or cayenne (optional, for heat)
2 eggs
Oil for frying
Instructions
1. Marinate the chicken
1. In a bowl, mix buttermilk with salt and black pepper.
2. Add the chicken pieces, coat well, and refrigerate for 2–4 hours (or overnight for best flavor).
2. Prepare the coating
1. In another bowl, mix:
Flour
Cornstarch
Paprika
Garlic powder
Onion powder
Salt & pepper
2. In a small bowl, beat 2 eggs.
3. Bread the chicken
1. Remove chicken from buttermilk.
2. Dip each piece in egg, then in the flour mixture.
3. Press the flour firmly to create a thick, crispy coating.
4. For extra crunch: dip again in buttermilk → flour mixture (optional double coating).
4. Fry
1. Heat oil to 170–175°C (340–350°F).
2. Fry chicken pieces for 12–15 minutes, turning occasionally, until:
Golden and crispy
Internal temperature reaches 75°C (165°F)
3. Place on a wire rack to keep the coating crispy.
Tips for Extra Crispy Chicken
Adding cornstarch makes the crust lighter and crunchier.
Do NOT overcrowd the pan.
Let the coated chicken rest 10 minutes before frying.
