Ingredients
- 500g boneless chicken breast or thigh, cut into bite-sized cubes
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (or chili powder)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp baking powder (optional)
- Pinch of salt
- Oil for deep frying
Instructions
- In a bowl, combine chicken, buttermilk, garlic powder, onion powder, paprika, black pepper, and salt. Mix well and marinate for at least 30 minutes or overnight.
- In another bowl, whisk together flour, cornstarch, paprika, garlic powder, black pepper, salt, and baking powder.
- Remove chicken from marinade, shaking off excess. Dredge in flour mixture, pressing to coat. For extra crunch, double-dip in buttermilk and flour again.
- Heat oil to 170–175°C (340–350°F). Fry chicken in small batches for 3–4 minutes until golden and crispy.
- Drain on a paper towel or wire rack. Serve hot with your favorite dipping sauces.
Notes
- Double-dipping gives a thicker, crunchier coating.
- Use an air fryer for a lighter version—spray with oil and cook at 200°C (400°F) for 10–12 minutes.
- Thigh meat adds more juiciness than breast.
- Store in fridge for up to 3 days; reheat in oven or air fryer to retain crispiness.
- Freezes well after frying—reheat straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
