World's Crispiest Chicken
Equipment
Ingredients
Main Ingredients
chicken pieces (raw)
800 g
buttermilk
250 ml
all-purpose flour
200 g
cornstarch
50 g
paprika
10 g
garlic powder
5 g
salt
8 g
black pepper
3 g
sunflower oil
1000 ml
Instructions
Prepare the marinade
Mix buttermilk with half the salt and pepper in a large bowl. Add chicken pieces and ensure they are fully coated. Marinate in the refrigerator for at least 30 minutes.
Prepare the coating
In a separate bowl, combine flour, cornstarch, paprika, garlic powder, remaining salt and black pepper. Mix well to create the seasoned coating.
Coat the chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere the coating.
Heat the oil
Pour oil into a deep pot or wok and heat to 175°C. The oil should be deep enough to fully submerge the chicken pieces.
Fry the chicken
Carefully lower chicken pieces into the hot oil. Fry in batches without overcrowding for 12-15 minutes until golden brown and internal temperature reaches 75°C.
Rest and serve
Remove chicken from oil and place on a wire rack or paper towels to drain excess oil. Let rest 3-5 minutes before serving to keep the coating crisp.
Original recipe
Storage
Reheating in oven or air fryer restores crispiness better than microwave
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