Craving that perfect, golden, crunchy fried chicken? This recipe delivers tender, juicy chicken with a crispy, flavorful coating every time. Ideal for family dinners, game nights, or any occasion calling for comfort food!

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Ingredients

• 1 kg (2.2 lbs) chicken parts (thighs recommended for juiciness)
• 2 cups (480 ml) buttermilk OR 1½ cups (360 ml) milk + 1 tbsp vinegar (let sit 10 minutes)
• 2 cups (250g) all-purpose flour
• ½ cup (65g) cornflour (for extra crunch)
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp salt (adjust to taste)
• ½ tsp cayenne pepper or dry chili powder (optional, for a spicy kick)
• Vegetable oil for deep frying

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Instructions

1. Marinate the Chicken: Place chicken in a bowl and cover with buttermilk (or milk-vinegar mixture). Refrigerate for at least 2 hours, or overnight for maximum tenderness and flavor.
2. Prepare the Coating: In a large bowl, combine flour, cornflour, baking powder, garlic powder, paprika, black pepper, onion powder, salt, and cayenne (if using). Mix well.
3. Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even, thick coating. Set coated pieces aside for 10 minutes to help the coating adhere.
4. Heat the Oil: In a deep pot or fryer, heat vegetable oil to 175°C (350°F). Use enough oil to submerge the chicken pieces.
5. Fry the Chicken: Fry chicken in small batches to avoid overcrowding, which ensures crispiness. Cook for 12–15 minutes, or until golden brown and the internal temperature reaches 75°C (165°F). Turn pieces occasionally for even cooking.
6. Drain and Serve: Remove chicken and drain on a wire rack or paper towels to keep it crispy. Serve hot with your favorite dip, fries, or rice.

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Tips for Success

• Buttermilk Hack: No buttermilk? The milk + vinegar combo works just as well to tenderize the chicken.
• Double Dredge: For an extra-thick crust, dip the chicken back into the buttermilk and dredge in flour again before frying.
• Keep It Hot: Serve immediately or keep warm in a 90°C (200°F) oven while frying additional batches.
• Oil Temperature: Maintain 175°C (350°F) to avoid soggy or overly greasy chicken. Use a thermometer for accuracy.

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Serving Suggestions

Pair this crispy fried chicken with:

• Creamy coleslaw
• Mashed potatoes and gravy
• Spicy mayo or honey mustard dip
• Corn on the cob

Enjoy this irresistible fried chicken that’s crispy on the outside, juicy on the inside, and packed with flavor! 🍗

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Got a twist on this recipe or a favorite side dish? Share in the comments below!