Crunchy Fried Chicken Recipe
Crispy, golden, and irresistibly delicious this Crunchy Fried Chicken is the ultimate comfort food! Coated in a perfectly seasoned crust and fried to crispy perfection, each bite is juicy, flavorful, and satisfying. Perfect for family dinners, gatherings, or weekend treats, this easy recipe delivers that classic fried chicken crunch everyone loves.
Ingredients
For the Marinade:
- 1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp chili powder (optional)
For Frying:
- Vegetable oil (for deep frying – enough to submerge chicken)
Instructions
- Marinate the Chicken. In a large bowl, mix buttermilk with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.
- Prepare the Coating. In a shallow dish or large bowl, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, chili powder, and baking powder. Mix well to distribute all spices evenly.
- Dredge the Chicken. Remove chicken from the marinade (do not wipe off the marinade). Dredge each piece thoroughly in the flour mixture. Press the coating onto the chicken to form a thick crust. Shake off excess and set aside on a tray. Let rest for 10 minutes to help the coating stick.
- Fry the Chicken. Heat oil in a deep fryer or heavy pot to 175°C (350°F). Carefully place a few chicken pieces at a time into the hot oil. Do not overcrowd the pan. Fry each batch for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp: 74°C / 165°F). Drain on a wire rack or paper towels.
- Serve, Let the chicken rest for 5 minutes before serving to retain crunchiness.