Crispy Fried Chicken
Ingredients
1 kg chicken pieces (drumsticks or wings)
2 cups all-purpose flour
1 cup buttermilk (or milk + 1 tbsp vinegar)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder (optional)
1 teaspoon baking powder (for extra crispiness)
Oil for deep frying
Instructions
Marinate the Chicken
In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, onion powder, and chili powder.
Add the chicken pieces, cover, and marinate for at least 1 hour (overnight is best).
Prepare the Coating
In another bowl, mix flour and baking powder.
Coat the Chicken
Remove chicken from the marinade and coat each piece well in the flour mixture.
For extra crunch, dip again in marinade and re-coat with flour.
Heat the Oil
Heat oil in a deep pan to 170–180°C (340–355°F).
Fry the Chicken
Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
Drain & Serve
Place on paper towels to remove excess oil. Serve hot.
Serving Ideas
With fries or coleslaw
With spicy sauce or garlic mayo
Perfect for lunch or dinner
