Crispy Fried Chicken
Crispy Korean-style fried chicken
Juicy, tender chicken with an ultra-crispy golden coating that's perfectly seasoned and irresistibly crunchy.
Equipment
Ingredients
Main Ingredients
chicken pieces (raw)
1.5 kg
buttermilk
500 ml
all-purpose flour
300 g
cornstarch
100 g
garlic powder
15 g
onion powder
15 g
paprika
10 g
black pepper
5 g
salt
10 g
sunflower oil
1000 ml
Instructions
Marinate the chicken
Place chicken pieces in a large bowl and pour buttermilk over them. Make sure all pieces are coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Prepare the coating
In a large bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to ensure all spices are evenly distributed.
Coat the chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure good adhesion. Shake off excess flour.
Heat the oil
Fill a large pot or deep fryer with oil to about 7-8 cm depth. Heat to 175°C. Use a thermometer to maintain consistent temperature throughout frying.
Fry the chicken
Carefully lower chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 75°C.
Rest and serve
Remove fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
Original recipe
Storage
Reheating in the oven or air fryer restores crispiness better than microwave
Notes
• For extra crispy coating, double-dredge the chicken by dipping back in buttermilk then flour again
• Oil temperature is critical - too low results in greasy chicken, too high burns the coating
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