How to make fried chicken | fried chicken | fried chicken recipe | southern fried chicken

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Wash chicken leg pieces thoroughly 4-5 times with water.

Make cuts in the chicken pieces for better marination.

In a bowl, combine garlic paste, ginger paste, black pepper powder, soy sauce (1 tablespoon), chili sauce (2 tablespoons), vinegar (1 tablespoon), and salt to taste.

Mix all the ingredients well.

Add chicken leg pieces to the mixture and coat them well.

Add red chili powder (1 teaspoon) and mix again.

Cover the bowl and refrigerate for 30 minutes to allow the flavors to absorb.

In another bowl, combine 1 cup corn flour and 1 cup all-purpose flour, along with salt and half teaspoon turmeric powder.

Mix the flours well.

After 30 minutes, take the marinated chicken pieces out of the refrigerator.

Coat each piece in the flour mixture and place them on a plate.

Dip the coated chicken pieces in water and then coat them again in the dry flour mixture.

Heat 400-500 ml of refined oil in a deep pan for frying.

Once the oil is hot, carefully add 4-5 chicken pieces to the oil for deep frying.

Fry the chicken on medium flame, flipping occasionally to ensure even cooking.

Monitor the color of the chicken to avoid overcooking or burning.

Once the chicken is golden brown and crispy, remove it from the oil and place it on a plate to drain excess oil.

Serve the fried chicken with tomato ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens