The Crispiest Fried Chicken Ever

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The Crispiest Fried Chicken Ever

There’s nothing quite like a plate of perfectly golden, ultra-crispy fried chicken. This recipe delivers the ultimate crunch outside and juicy tenderness inside — every single bite is packed with bold flavor. The secret lies in the buttermilk marinade that tenderizes the chicken, and a double coating technique that gives it that signature shatteringly crisp crust.

Whether you’re serving it with seasoned rice, fries, or a fresh salad, this is the kind of fried chicken recipe that will become your family’s favorite.

Why You’ll Love This Recipe

  • Crispy, not greasy: The double-dipping method ensures a beautifully crunchy coating that stays crisp long after frying.
  • Juicy and flavorful inside: The buttermilk marinade keeps the chicken tender and infuses it with rich spice and herb flavor.
  • Perfectly seasoned: Each layer — from the marinade to the breading — is thoughtfully seasoned for balanced heat and depth.

Ingredients

For the Marinade

  • 1 kg skin-on chicken pieces (drumsticks, thighs, or a mix)
  • 2 cups buttermilk (enough to submerge the chicken)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 tablespoon ginger-garlic paste (or ½ tsp each of ginger and garlic powder)
  • ½ teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon dried herbs (oregano, thyme, or rosemary)
  • ¼ cup all-purpose flour

For the Seasoned Coating

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons cornflour (cornstarch)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • 1 teaspoon mixed dried herbs (oregano, thyme, or rosemary)
  • 1 cup ice-cold water (for dipping)
  • Oil for deep frying (vegetable or sunflower oil)

Instructions

1. Marinate the Chicken

  1. In a large bowl, whisk together the buttermilk, chili powder, cumin powder, ginger-garlic paste, black pepper, garam masala, coriander powder, salt, herbs, and flour until smooth.
  2. Add the chicken pieces, ensuring each one is completely coated in the marinade.
  3. Cover and refrigerate for at least 5–6 hours, or overnight for the best flavor and tenderness.

2. Prepare the Seasoned Coating

  1. In a separate bowl, combine all-purpose flour, cornflour, baking powder, salt, chili powder, black pepper, and herbs. Mix well.
  2. Pour cold water into a bowl and keep it ready beside your flour mixture — this will be used for the double-dipping method.

3. Coat the Chicken

  1. Remove the marinated chicken from the fridge and let it rest at room temperature for about 10–15 minutes.
  2. Take one piece of chicken and dredge it in the seasoned flour, pressing gently to help the coating adhere.
  3. Dip the floured chicken into the ice-cold water briefly, then return it to the flour mixture for a second coating. This step ensures extra crispiness.
  4. Shake off any excess flour and place the coated chicken pieces on a tray. Continue until all pieces are coated.

4. Fry the Chicken

  1. Heat oil in a deep, heavy-bottomed pan to 170–175°C (340–350°F).
  2. Carefully add a few chicken pieces to the hot oil, making sure not to overcrowd the pan (this helps maintain the oil temperature).
  3. Fry the chicken for 8–10 minutes, turning occasionally until golden brown and fully cooked.
    • The internal temperature should reach 160°F (71°C) for breasts and 175°F (79°C) for thighs or drumsticks.
  4. Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.

5. Serve and Enjoy

Serve your crispy fried chicken hot with your favorite sides — creamy mashed potatoes, coleslaw, seasoned rice, or even buttery cornbread. The juicy, flavorful meat and crunchy crust make this a meal everyone will crave again and again.

Tips for Perfect Fried Chicken

  • Don’t skip the rest time: Allowing the chicken to marinate for several hours ensures tenderness and flavor.
  • Use ice-cold water: The temperature shock between cold water and hot oil creates extra crunch.
  • Keep oil temperature consistent: Too low and your chicken absorbs oil; too high and the coating will burn before the inside cooks.
  • Double coating is key: This extra layer of seasoned flour is what makes the crust beautifully crispy and textured.

 

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