Ingredients
Chicken
• 1 kg chicken pieces (drumsticks, wings, thighs, or mixed cuts)
• 2 cups buttermilk (or 1½ cups milk + 2 tbsp lemon juice)
• 2 eggs (optional, for extra coating)
Seasoning Marinade
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• 1 tsp curry powder
• ½ tsp cayenne pepper (optional)
• 1 tbsp seasoning cube (optional)
Flour Coating
• 2½ cups all-purpose flour
• ½ cup corn flour/cornstarch (for extra crispiness)
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
For Frying
• Vegetable oil (enough for deep frying)
Method
1. Marinate the Chicken
• Wash and pat the chicken dry.
• Mix chicken with buttermilk, eggs, and all marinade spices.
• Cover and refrigerate for at least 2 hours (overnight gives the best flavor).
2. Prepare the Coating
• Mix flour, corn flour, and all coating spices in a bowl.
• Remove chicken from marinade and coat well in the flour mixture.
• Press the flour onto the chicken to create a rough crispy texture.
3. Fry the Chicken
• Heat oil to about 170–180°C.
• Fry chicken pieces in batches for 12–18 minutes depending on size.
• Turn occasionally until golden brown and fully cooked.
4. Drain and Serve
• Place fried chicken on a rack or paper towel to remove excess oil.
• Serve hot with fries, coleslaw, rice, or your favorite sauce.
Secret Tips for Extra Crispy Chicken
Add corn flour/cornstarch to the flour mix.
Double coat: flour → marinade → flour again.
Do not overcrowd the frying oil.
Let coated chicken rest for 10 minutes before frying for a thicker crust.
