Delicious Crispy Fried Chicken Recipe – A Crunchy and Juicy Delight

Crispy fried chicken is a universally loved dish with a golden, crunchy exterior and juicy, flavorful interior. Perfect for family meals, parties, or casual gatherings, this recipe is simple yet irresistible. Pair it with your favorite dips, fries, or coleslaw for a complete meal.

Ingredients

For the Marinade:

• 1 kg chicken pieces, skin-on (legs, thighs, wings, or breasts)
• 2 cups milk
• 2 tbsp lemon juice
• 1 tbsp garlic powder
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Coating:

• 2 cups all-purpose flour
• 1/4 cup cornflour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tsp salt
• 1/2 tsp black pepper

For Frying:

• Oil, for deep frying

Instructions

1. Marinate the Chicken

1. In a large bowl, combine milk and lemon juice. Let it rest for 10 minutes to prepare buttermilk.
2. To the buttermilk, add garlic powder, paprika powder, cumin powder, red chili powder, salt, and black pepper. Mix well.
3. Add the chicken pieces to the buttermilk mixture and toss to coat evenly. Cover and refrigerate for at least 4 hours, or overnight for best results.

2. Prepare the Coating

1. In another bowl, combine all-purpose flour, cornflour, garlic powder, onion powder, paprika powder, red chili powder, salt, and black pepper. Mix thoroughly.

3. Coat the Chicken

1. Remove the chicken pieces from the marinade, allowing any excess to drip off.
2. Dredge each piece in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
3. Place the coated chicken pieces on a plate or wire rack and let them rest for 5 minutes to allow the coating to set.
4. Dip the chicken pieces again in the buttermilk, then coat them a second time in the flour mixture. Let them rest for another 5 minutes.

4. Fry the Chicken

1. Heat oil in a deep frying pan or Dutch oven to 175°C (350°F).
2. Fry the chicken pieces in batches, ensuring not to overcrowd the pan. Cook for 10-15 minutes or until golden brown and crispy, turning occasionally for even cooking.
3. Use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F).
4. Remove the fried chicken with a slotted spoon and drain excess oil on paper towels.

5. Serve

1. Serve the crispy fried chicken hot with your favorite dips, fries, or coleslaw.

Tips

• Marinating the chicken in buttermilk tenderizes it and infuses it with flavor.
• Letting the coating rest before frying helps it adhere better to the chicken.
• Maintain the oil temperature to ensure the chicken cooks evenly without becoming greasy.

Nutrition Chart for Crispy Fried Chicken (per serving, approximately 4 servings)

• Calories —————— 450 kcal
• Total Fat —————— 25 g
• Cholesterol ————— 100 mg
• Sodium ——————– 800 mg
• Total Carbohydrates — 30 g
• Protein ——————— 28 g
• Sugar ———————— 2 g
• Fiber ———————— 2 g

Note: These values are approximate and may vary depending on the ingredients used and cooking methods.