Ingredients
For the chicken:
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1 kg chicken pieces (drumsticks, thighs, wings, or breasts)
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2 cups buttermilk
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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Optional: 1 tsp hot sauce
For the seasoned batter/coating:
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2 cups all-purpose flour
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2 tbsp cornstarch (extra crispiness)
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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½–1 tsp cayenne pepper (optional, for heat)
Oil for deep frying (vegetable or peanut oil)
Instructions
1. Marinate (very important!)
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Mix buttermilk with salt, pepper, paprika, and hot sauce.
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Add chicken and marinate at least 2 hours (overnight is best).
2. Prepare the coating
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In a large bowl, mix flour, cornstarch, and all spices well.
3. Dredge
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Remove chicken from buttermilk (let excess drip off).
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Press firmly into flour mixture.
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For extra crunch: dip back into buttermilk, then into flour again (double dredge).
4. Fry
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Heat oil to 170–175 °C (340–350 °F).
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Fry chicken 12–18 minutes (depending on size), turning occasionally.
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Internal temperature should reach 75 °C (165 °F).
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Rest on a wire rack (not paper towels) to stay crispy.
Secret Tips for Extra Crunch
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Let coated chicken rest 10–15 minutes before frying.
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Add 1–2 tbsp buttermilk into the flour and mix lightly to create craggy bits (those crispy flakes!).
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Don’t overcrowd the pan—temperature drops = soggy coating.