The Best Crispy Chicken

10 mins
Serves 1
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Directions

  1. 1Add spices to buttermilk.
  2. 2Add spices to buttermilk.
  3. 3Add spices to buttermilk.
  4. 4Mix the buttermilk and spices well.
  5. 5Mix the buttermilk and spices well.
  6. 6Mix the buttermilk and spices well.
  7. 7Let the chicken marinate in the buttermilk mixture.
  8. 8Let the chicken marinate in the buttermilk mixture.
  9. 9Let the chicken marinate in the buttermilk mixture.
  10. 10Prepare the coating mix by adding flour, potato starch, baking powder, salt, paprika, black pepper, curry powder and a spoonful of the marinade for extra flavor.
  11. 11Prepare the coating mix by adding flour, potato starch, baking powder, salt, paprika, black pepper, curry powder and a spoonful of the marinade for extra flavor.
  12. 12Prepare the coating mix by adding flour, potato starch, baking powder, salt, paprika, black pepper, curry powder and a spoonful of the marinade for extra flavor.
  13. 13Mix the coating ingredients well.
  14. 14Mix the coating ingredients well.
  15. 15Mix the coating ingredients well.
  16. 16Once the chicken is marinated, coat it thoroughly in the flour mixture.
  17. 17Once the chicken is marinated, coat it thoroughly in the flour mixture.
  18. 18Once the chicken is marinated, coat it thoroughly in the flour mixture.
  19. 19Fry the coated chicken in plenty of oil until golden and crispy.
  20. 20Fry the coated chicken in plenty of oil until golden and crispy.
  21. 21Fry the coated chicken in plenty of oil until golden and crispy.

Ingredients

  • 0.5 L buttermilk
  • 0.5 L buttermilk
  • 0.5 L buttermilk
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 150 g flour
  • 150 g flour
  • 150 g flour
  • 50 g potato starch
  • 50 g potato starch
  • 50 g potato starch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tbsp marinade
  • 1 tbsp marinade
  • 1 tbsp marinade
  • chicken
  • chicken
  • chicken
  • oil
  • oil
  • oil

Equipment

bowlwhiskdeep fryer or large pantongs

Tips

  • Marinate for at least 4 hours, or overnight for juicier, more flavorful chicken.
  • This recipe works perfectly for drumsticks or breasts as well as thighs.
  • Fry in plenty of oil until golden and crispy.
  • Fry at 350°F (175°C) for about 10 minutes.