Crispy Fried Chicken
Equipment
Ingredients
Main Ingredients
chicken thighs (raw)
1000 g
buttermilk (cold)
480 ml
all-purpose flour (dry)
250 g
cornflour (dry)
65 g
baking powder (dry)
1 tsp
garlic powder (dry)
1 tsp
paprika (dry)
1 tsp
black pepper (dry)
1 tsp
onion powder (dry)
1 tsp
salt (dry)
1 tsp
cayenne pepper (dry)
0.5 tsp
vegetable oil (liquid)
1000 ml
Instructions
Marinate the chicken
Soak chicken in buttermilk for at least 2 hours or overnight in the fridge to tenderize and add flavor.
Prepare the coating mixture
In a bowl, mix flour, cornflour, baking powder, and all the spices.
Coat the chicken
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the flour mixture, pressing well to coat all sides.
Rest the coated chicken
Let coated chicken sit 10 minutes so coating sticks better.
Heat the oil
Heat oil in a deep pot or fryer to 175°C (350°F).
Fry the chicken
Fry chicken in batches without overcrowding. Fry each piece until golden brown and fully cooked (internal temp should reach 75°C or 165°F), about 12–15 minutes depending on the size.
Drain and serve
Drain on a rack or paper towel. Serve hot with dip, fries or rice.
Original recipe
Storage
Store in airtight container. Reheat in oven rather than microwave to maintain crispiness
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