Crispy Chicken Fry/ Simple Fried Chicken Delhi Style/ Juicy Chicken Drumsticks Fry/ Chicken Fry/ How to make chicken fry/ Crispy chicken fry banane ka asan tarika/ crispy chicken fry kaise banta hai/

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides a tangy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while maintaining a similar texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective alternative for crispiness.

chicken pieces

💰Cheaper: chicken thighs

Chicken thighs are often more affordable than breasts.

Marinate chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.

In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Remove chicken from buttermilk and let excess drip off.

Dredge each piece of chicken in the flour mixture, ensuring an even coating.

Place coated chicken on a wire rack and let it rest for 15 minutes to set the coating.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding.

Fry chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through.

Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Remove chicken from oil and drain on paper towels.

Let chicken rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens