Crispy Fried Chicken Quickly

 For a good impression—paired with garlic sauce, naan, or ketchup sauces.

Ingredients

For the Chicken:

• 500g chicken (bone-in or boneless)

• 1 cup buttermilk (substitute: 1 cup milk + 1 tbsp vinegar/lemon juice)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika (substitute: chili powder)

• ½ tsp garlic powder

• ½ tsp onion powder

For the Coating:

• 1 ½ cups all-purpose flour (substitute: cornflour for extra crispiness)

• ½ cup cornstarch (optional, makes it crunchier)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp baking powder (optional, makes it lighter)

For Frying:

• Oil for deep frying (vegetable, canola, or peanut oil)

Before We Start

• Marinate for at least 1 hour – This makes the chicken tender and flavorful.

• Use cornstarch & baking powder – They make the coating extra crispy.

• Maintain oil temperature – Keep oil at 170-180°C (340-360°F) to avoid soggy or burnt chicken.

Instructions

Marinate the Chicken

Step 1: Take a bowl, add buttermilk, salt, pepper, garlic powder, and onion powder (garlic ginger paste is also okay).
Step 2: Wash the chicken thoroughly and add the pieces. Coat evenly. Cover with plastic or cloth and refrigerate for at least an hour. You can also leave it overnight for even better results.

Prepare the Coating

Step 3: Take another bowl, add flour, cornstarch, salt, pepper, paprika, and baking powder.
Step 4: Take out the marinated chicken. Coat each piece in the flour mixture. Press gently for a thick, crispy crust. (The secret to a crispy crust is to coat in flour mixture, dip in cold water, and instantly coat again.)

Fry the Chicken

Step 5: Take a deep pan, add enough oil, and heat over low to medium flame.
Step 6: Fry the chicken in batches of 3 to 4 pieces. If space is limited, avoid overcrowding. Cook boneless chicken for 6-8 minutes per side and bone-in chicken for 10-12 minutes per side.
Step 7: Use a wire rack instead of paper towels to keep it crispy. Once fried, place the chicken on the rack.

Serve

Serve with ketchup and sauce or garlic mayo for the best taste!

Presentation Tip:

Use a wooden or checkered tray for a great first impression. Line it with parchment paper for a diner-style look, then place the chicken pieces on it. Arrange small dipping sauce bowls and pair with a fresh soft drink and crispy French fries for the full experience.

What Goes with Fried Chicken?

Crispy, golden-crust fried chicken is tasty on its own but even better with sauces and drinks.

Side Dishes:

• French fries

• Garlic butter naan

• Ketchup or garlic mayo

Best Drinks to Pair:

• Classic or minty lemonade

• Fizzy soda or sweet drinks

• Strawberry smoothie

• Iced tea

Recipes Related to Fried Chicken

How to Make Korean Fried Chicken?

• Mix chicken with salt, pepper, and garlic powder.

• Coat in cornstarch and deep-fry until crispy.

• Mix with a sauce of soy, honey, garlic, and gochujang (Korean chili paste).

Batter for Fried Chicken?

• Mix 1 cup flour, ½ cup cornstarch, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, and 1 cup buttermilk or water.

• Dip chicken in the batter and fry until golden.

How to Prepare Buttermilk for Fried Chicken?

• Mix 1 cup milk with 1 tbsp vinegar or lemon juice.

• Let it sit for 10 minutes before using.

How to Make Chicken Fried in the Oven?

• After marination and coating, place it on a greased baking sheet.

• Bake at 400°F (200°C) for 40 minutes, flipping halfway.

Conclusion

• Wash chicken thoroughly with salt (I prefer).

• Take a bowl, add buttermilk, salt, pepper, paprika, garlic powder, and onion powder (alternative: ginger garlic paste).

• Add pieces of chicken into it and coat evenly.

• Let it rest in the fridge for at least an hour, but overnight will enhance the taste.

• Take another bowl, add flour, cornstarch, salt, pepper, paprika, and baking powder.

• Take each piece of chicken into this flour mixture. (For extra crispiness: coat in flour first, dip in cold water, then firmly coat in flour again).

• Take a deep pan over low to medium flame, fill it with enough oil or ghee, and let it heat.

• Add pieces of chicken in batches, leaving space between them.

  • If boneless, cook 6-8 minutes per side.

  • If bone-in, cook for 10-12 minutes.

• When done, place on a wire rack instead of paper towels to keep the crispy crust.

• Serve with sauce or garlic mayo along with naan and enjoy every crunchy bite!

For More Recipes, Check Out:

• Make Tasty Croissants

• Recipe of Ramen Soup

• Traditional Chicken/Beef Biryani Recipe

• Tasty Churros Recipe Ready

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