Fried Chicken with Homemade Crispy Flour

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can create a lighter coating.

Sprinkle half the salt over the chicken pieces.

Add 3/4 tsp of paprika powder and all the pepper and garlic powder to the chicken.

Mix the chicken with the seasonings until well-combined and set aside to marinate for at least 1 hour, preferably overnight.

Take 6 tbsp of the homemade crispy flour mix into a mixing bowl.

Add the remaining salt, paprika powder, and garlic powder to the flour mix and combine well.

Add 50ml of water to the flour mix and stir until well-incorporated.

Add another 25ml of water to the flour mix and stir until the right consistency is achieved.

Set the flour batter aside, preferably in the fridge if not using immediately.

After marination, heat the pan to medium and add cooking oil, waiting about 8-10 minutes for it to heat up.

Stir the chicken to redistribute the seasonings and stir the crispy flour batter, adding sesame seeds and whisking to combine.

Pour the crispy flour batter over the chicken and mix until well-combined.

Test the oil by submerging wooden chopsticks; if bubbles form, the oil is ready for frying.

Add the chicken to the hot oil, arranging them evenly in the pan.

Cook the chicken for 8 minutes on one side, separating any pieces that stick together after 2.5 minutes.

Occasionally strain out bits of crispy flour or chicken residue from the oil to prevent burning.

After 8 minutes, flip the chicken using a strainer or tongs and cook for another 8 minutes on the other side.

Strain off any residue and discard it after the second 8 minutes.

Flip the chicken again and raise the heat to medium-high, cooking for an additional 2 minutes to make it crispier.

Stir the chicken to ensure even cooking and remove as much black residue as possible.

After 2 minutes, strain the chicken out from the hot oil and switch off the heat.

Gently shake the chicken on the strainer to drip off excess oil and rest them on a cooling rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens