🍗 Crispy Fried Chicken (Golden, Crunchy & Juicy)
This is classic crispy fried chicken with a well-seasoned crust and tender, juicy meat inside—perfect for dinners, sandwiches, or snacks.
🧾 Ingredients
🐔 Chicken
- 1 kg chicken pieces (drumsticks, thighs, wings, or mix)
🥣 Marinade (buttermilk-style)
- 1 cup plain yogurt or 1 cup milk + 1 tbsp lemon juice
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder (optional)
- 1 tsp chili powder (optional for heat)
🍗 Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp baking powder (helps crisp texture)
🛢️ For frying
- Oil for deep frying (vegetable or canola)
👩🍳 Instructions
1. Marinate chicken
- Mix yogurt (or milk mixture) with spices.
- Coat chicken well.
- Cover and refrigerate for at least 2 hours (overnight is best).
2. Prepare coating
- In a bowl, mix flour, cornstarch, baking powder, and seasonings.
3. Coat chicken
- Remove chicken from marinade (let excess drip off).
- Dredge in flour mixture, pressing firmly so coating sticks.
- For extra crunch, dip again in marinade and re-coat (double dredge).
4. Fry
- Heat oil to medium-high (170–180°C / 340–355°F).
- Fry chicken in batches (don’t overcrowd).
- Cook:
- Wings: 8–10 minutes
- Drumsticks/thighs: 12–15 minutes
- Turn occasionally until golden brown and fully cooked.
5. Drain
- Place on paper towels or a rack to remove excess oil.
🍽️ Serve
- Serve hot with:
- fries
- coleslaw
- garlic mayo, ketchup, or spicy dip
🔥 Tips for extra crispy chicken
- Cornstarch is key for crunch.
- Don’t fry on high heat or coating will burn before chicken cooks.
- Let coated chicken rest 5–10 minutes before frying for better crust.
If you want, I can also give you a KFC-style copycat recipe, an air fryer crispy chicken version, or a spicy Nashville hot chicken version.
