Ingredients
- 1 kg chicken, cut into pieces
- 2 cups buttermilk
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1.5 tsp paprika
- 1 tsp red chili powder
- 1 tsp white pepper
- 2 cups all-purpose flour
- 1 cup cornflour
- 1 tsp baking powder
- Cold water, as needed
- Oil, for frying
Instructions
- In a large bowl, combine chicken with buttermilk, salt, black pepper, garlic powder, paprika, red chili powder, and white pepper. Cover and refrigerate for at least 2 hours or overnight.
- In another bowl, mix all-purpose flour, cornflour, baking powder, and a pinch of salt and pepper.
- Remove chicken from marinade, letting excess drip off. Dredge in flour mixture until coated.
- Dip lightly in cold water, then dredge again in flour mixture for a double coating.
- Heat oil in a deep pan to 175°C (350°F).
- Fry chicken in batches for 10–12 minutes, turning occasionally until golden brown and fully cooked.
- Remove and place on a wire rack or paper towels to drain excess oil.
- Rest for a few minutes before serving.
Notes
- Marinate overnight for maximum flavor and tenderness.
- Do not overcrowd the pan to maintain oil temperature.
- Use a thermometer to ensure proper frying temperature.
- Double coating creates extra crispiness.
- Drain on a wire rack to keep the coating crunchy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
