Ingredients:
- 1 kg chicken pieces (drumsticks, thighs, wings)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- Oil for frying
Instructions (PRO):
Marinate (flavor + tenderness):
In a bowl, mix buttermilk, egg, salt, and spices.
Add the chicken, coat well, and marinate for at least 1 hour (4–12 hours for best results).
Crispy coating (key step):
Mix flour and cornstarch with a pinch of salt and paprika.
Remove chicken from marinade and dredge in the flour mixture, pressing firmly to create a textured coating.
Fry properly:
Heat oil to 170–180°C (340–355°F).
Fry chicken in batches (don’t overcrowd) for 12–15 minutes, depending on size.
Cook until deep golden brown and fully cooked inside.
Rest & drain:
Place on a wire rack (not paper towels) to keep the crust crispy.