Crispy Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken pieces (raw)
1.5 kg
buttermilk (cold)
500 ml
all-purpose flour (dry)
300 g
cornstarch (dry)
100 g
paprika (ground)
15 g
garlic powder (ground)
10 g
onion powder (ground)
10 g
salt (fine)
15 g
black pepper (ground)
5 g
sunflower oil (liquid)
1000 ml
Instructions
Prepare the chicken
Cut chicken into serving pieces if needed and pat dry with paper towels.
Marinate the chicken
Place chicken pieces in a bowl and cover with buttermilk. Refrigerate for at least 4 hours or overnight.
Prepare the coating
Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper in a large bowl.
Coat the chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture.
Heat the oil
Heat sunflower oil in a large pot or deep fryer to 175°C (350°F).
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and internal temperature reaches 75°C.
Rest and serve
Place fried chicken on a wire rack to drain excess oil. Let rest for 5 minutes before serving.
Original recipe
Storage
Reheat in oven or air fryer to maintain crispiness. Avoid microwave as it makes chicken soggy.
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