Crispy Fried Chicken | 100% Crispy & Juicy Fried Chicken Recipe | How to make Fried Chicken Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content.

Make deep cuts on the chicken leg pieces, about 3 to 4 cuts per piece, ensuring the knife touches the bone.

In a bowl, mix 1/2 teaspoon ginger garlic paste, 1 tablespoon white vinegar, 1 teaspoon salt, 1 teaspoon crushed black pepper, 1 teaspoon chili flakes, and 1 teaspoon mixed herbs.

Marinate the chicken with the mixture and let it sit in the refrigerator for 2 hours.

After 2 hours, crack 1 egg into a mixing bowl and add 2 tablespoons of all-purpose flour, some black pepper, chili flakes, and mixed herbs. Mix well to form a thick batter.

In another bowl, take 200 grams of cornflakes and crush them by hand, leaving some chunks for texture.

Add 2 tablespoons of all-purpose flour, chili flakes, mixed herbs, and salt to the crushed cornflakes and mix well to create a dry mixture.

Take a piece of marinated chicken and coat it well in the egg batter, ensuring it is fully covered.

Then, roll the chicken in the dry cornflake mixture, pressing it on to adhere well.

Shake off any excess dry mixture from the chicken pieces.

Heat oil in a deep skillet until hot, then add the chicken pieces, frying 2 at a time.

Fry on medium-high heat for 15 to 20 minutes, turning occasionally to ensure even cooking.

Check that the chicken is cooked through and crispy before removing it from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens