Here’s a simple, reliable way to make crispy fried chicken that’s juicy inside and crunchy outside.
Fried chicken
🍗 Ingredients
Chicken
- 1 kg chicken pieces (legs, thighs, wings work best)
Marinade
- 1 cup buttermilk (or plain yogurt + a little water)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp chili powder (optional)
- ½ tsp baking powder
For frying
- Oil (sunflower, canola, or vegetable)
👩🍳 Instructions
1. Marinate the chicken
- Mix chicken with buttermilk and spices
- Cover and refrigerate for at least 2 hours (overnight is best)
2. Prepare coating
- Mix flour, cornstarch, and spices in a bowl
3. Coat the chicken
- Remove chicken from marinade
- Press into flour mixture until well coated
- For extra crunch: dip back into marinade and coat again
4. Fry the chicken
- Heat oil to 170–180°C (340–360°F)
- Fry chicken in batches (don’t overcrowd)
- Cook 12–15 minutes depending on size
- Turn occasionally until golden brown
5. Drain and rest
- Place on paper towels or rack
- Let rest 5 minutes before serving
🔥 Tips for extra crispiness
- Cornstarch = crunch boost
- Double coating = thicker crust
- Don’t fry at too low temperature (greasy chicken)
- Don’t overcrowd the pan
🧠 Safety note
Make sure chicken reaches 74°C (165°F) inside to be fully cooked.
If you want, I can also show:
- KFC-style fried chicken copycat
- air fryer crispy chicken
- or spicy Korean fried chicken version 👍
