Crispy, Flavor-Packed Fried Chicken
Description
This fried chicken is deeply seasoned, ultra-crispy on the outside, and juicy inside thanks to a flavorful buttermilk marinade and double-dredge coating. The secret is proper seasoning, resting time, and the right frying temperature.
Time Required
Prep time: 20 minutes
Marinating time: 4–12 hours (recommended overnight)
Cooking time: 15–18 minutes per batch
Total time: ~5 hours (including marination)
Ingredients
Chicken
1 kg chicken pieces (legs, thighs, wings, or breast pieces)
Marinade
2 cups milk (or milk + 1 tbsp vinegar)
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder (optional)
1 tsp hot sauce (optional)
Crispy Coating
2 cups all-purpose flour
½ cup cornflour (cornstarch for extra crunch)
1 tbsp salt
1 tbsp paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp baking powder (secret for crispiness)
Frying
Oil for deep frying (vegetable or canola)
Step-by-Step Instructions
Marinate the Chicken
Mix buttermilk with all marinade spices.
Add chicken pieces and coat well.
Cover and refrigerate at least 4 hours (overnight best).
This makes the chicken juicy and flavorful.
Prepare the Coating
Mix flour, cornflour, and all coating seasonings in a bowl.
Remove chicken from marinade (don’t wipe off marinade).
Double Dredge for Extra Crunch (Important)
Coat chicken in flour mixture.
Dip back into marinade.
Coat again in flour mixture.
Press coating firmly onto chicken.
This creates thick, crispy layers.
Rest the Coated Chicken
Let coated chicken rest 10–15 minutes before frying.
Helps coating stick and prevents falling off.
Fry to Perfection
Heat oil to 170–175°C (340–350°F).
Fry chicken in batches (don’t overcrowd).
Cook:
Small pieces: 12–15 minutes
Large pieces: 15–18 minutes
Internal temperature should reach 75°C (165°F).
Drain on wire rack (not paper towels).
Pro Tips for Best Results
Use buttermilk for tender meat.
Cornflour + baking powder = extra crispiness.
Rest coated chicken before frying.
Maintain oil temperature — too hot burns coating, too cool makes greasy chicken.
Use a wire rack to keep coating crunchy.
Serving Ideas
French fries or potato wedges
Coleslaw or fresh salad
Garlic dip or spicy mayo
Soft buns for fried chicken sandwiches
Frequently Asked Questions
Q: Can I make it without buttermilk?
Yes — mix 1 cup milk + 1 tbsp vinegar or lemon juice.
Q: Why did my coating fall off?
You likely skipped resting time or oil temperature was too low.
Q: Can I air fry it?
Yes — spray with oil and cook at 200°C for 25–30 minutes (less crispy than deep fried).
Q: How to store leftovers?
Refrigerate up to 3 days. Reheat in oven at 180°C for crispiness.
Approximate Nutrition (per serving)
Calories: ~420 kcal
Protein: 28g
Carbohydrates: 25g
Fat: 22g
Sodium: 650mg