Why You’ll Love It

Ultra crispy, golden crust
Juicy and tender on the inside
Simple ingredients, big flavor
Perfect as a main dish or snack

Ingredients (Serves 4)

For the Chicken

• 1.7 lb (800 g) chicken breast or chicken pieces (drumsticks / wings)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Optional: ½ tsp cayenne pepper (for heat)

For the Breading

• 1¾ cups (200 g) all-purpose flour

• 2 tbsp cornstarch (extra crispiness)

• 1 tsp baking powder

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the Marinade

• 1 cup (250 ml) buttermilk
  (or milk + 1 tbsp lemon juice or yogurt)

For Frying

• Neutral oil (sunflower, canola, or peanut oil)

Instructions

1. Prepare the Chicken

Cut the chicken into even-sized pieces if needed.
Season all sides with salt, pepper, paprika, garlic powder, and onion powder.

2. Marinate

Place the seasoned chicken into the buttermilk.
Mix well, cover, and refrigerate for at least 30 minutes (up to overnight for best results).

3. Make the Breading

In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, and paprika.

4. Bread the Chicken

Remove chicken from the buttermilk and let excess drip off.
Coat thoroughly in the flour mixture.
For extra crunch:
Flour → Buttermilk → Flour again, pressing firmly to build a thick crust.

5. Fry

Heat oil to 340–355°F (170–180°C) in a deep pot or fryer.
Fry the chicken in batches (don’t overcrowd).
Cook for 10–14 minutes, turning occasionally, until golden brown and fully cooked.
Drain on paper towels.

Serving Ideas

With fries or coleslaw
As fried chicken sandwiches
Served on its own with dipping sauces

Pro Tips

Cornstarch = extra crunch
Keep oil temperature steady to avoid greasy chicken
Let chicken rest 2–3 minutes after frying for the crispiest crust