Crispy Fried Chicken Recipe ✅ Ingredients: For marinating: 1 kg chicken (drumsticks or thighs) 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice) 1 tsp salt 1 tsp black pepper 1 tsp garlic powder (optional) 1 tsp paprika or cayenne pepper (optional for heat) For coating: 2 cups all-purpose flour 1/2 cup cornflour (for extra crisp) 1 tsp salt 1 tsp black pepper 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp baking powder (optional – helps make it airy) Oil for deep frying 🔪 Preparation Steps: 1. Marinate the Chicken (Minimum 2 hours or overnight) Mix buttermilk with salt, pepper, and spices. Add chicken, making sure it’s fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness. 2. Prepare the Coating In a large bowl, mix flour, cornflour, baking powder, salt, pepper, and other spices. Optional: For extra crunch, you can double-dip — dredge in flour, dip in buttermilk again, and dredge once more in flour. 3. Heat the Oil Heat vegetable or sunflower oil in a deep pan to 170–180°C (340–360°F). Don’t overcrowd the pan to keep the temperature steady. 4. Fry the Chicken Shake off excess marinade and dredge chicken in the flour mixture. Press the flour onto the chicken to create a rough, craggy texture. Fry 3–4 pieces at a time for 10–15 minutes, depending on size, turning occasionally. Chicken is done when it’s golden brown and the internal temp reaches 75°C (165°F). 5. Drain and Serve Place fried chicken on a rack or paper towel to drain excess oil. Let it rest for a few minutes before serving to lock in the juices.