Krispy Fried Chicken

 

Crispy, spiced fried chicken inspired by the iconic Southern-style

Yields: 8–10 pieces | Total Time: 1 hour + marination

---

Cultural Notes

Though inspired by the globally famous Fried Chicken, this version is — special fun weekend treat, a party favourite, or an indulgent snack.

The double-coating technique and pressure or deep frying give the chicken its signature crunch. Homemade KFC allows for full control over spice, tenderness, and quality of ingredients — no preservatives, just pure indulgence. Over the years, it has even made its way into the meals as a surprise centrepiece in modern Bohra households.

---

Ingredients

For Marination

• 8–10 medium chicken drumsticks or leg pieces (skinless or skin-on as preferred)

• 1 cup buttermilk (or ½ cup curd + ½ cup water, whisked)

• 1 tbsp ginger-garlic paste

• 1 tsp red chilli powder

• 1 tsp salt

• 1 tsp white pepper (or black pepper if unavailable)

• ½ tsp mustard powder (optional)

• ½ tsp garam masala (optional for Indian twist)

For Flour Coating

• 1½ cups maida (all-purpose flour)

• ¼ cup cornflour

• 1 tsp salt

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp red chilli powder

• ½ tsp baking powder

• 1 tsp mixed herbs or crushed oregano

• ½ tsp black pepper

For Frying

• Oil, for deep frying

• Water, in a small bowl (for dredging)

---

Method

Step 1: Marinate the Chicken

• Clean and pat dry the chicken pieces.

• In a mixing bowl, whisk together buttermilk, ginger-garlic paste, salt, chilli powder, white pepper, and mustard powder.

• Add chicken pieces and mix well. Cover and refrigerate for at least 2 hours, preferably overnight, for juicier chicken.

Step 2: Prepare the Flour Coating

• In a wide tray or dish, combine maida, cornflour, salt, baking powder, and all spices/herbs.

• Mix well and set aside.

Step 3: Double Coat the Chicken

• Remove chicken from marinade, allowing excess to drip off (do not wipe it dry).

• Dredge each piece in the flour mixture, pressing gently to form an even coating, ensuring a craggy, rough texture. This gives the chicken a crisp.

Step 4: Deep Fry to Perfection

• Heat oil in a deep kadai or fryer to medium-high (around 170–180°C).

• Gently drop 2–3 pieces at a time, without crowding the pan.

• Fry for 10–12 minutes, turning occasionally, until deep golden brown and crisp.

• Remove and place on a wire rack or paper towel.

---

Chef’s Notes

• Serve with coleslaw, fries, or stuffed in wraps and burgers.