Crispy Fried Chicken


Nutrition Clients - Varies

General Subscription - 6 servings

Ingredients: (per 800 grams chicken)

Chicken breast, thighs, tenders, drumsticks ⭑

1 cup buttermilk

Canola or vegetable oil (neutral oil suitable for deep frying)

Dry brine:

2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cracked pepper

Flour mix:

1 cup plain flour

1 cup corn flour

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon smoked paprika


Combine all dry bine ingredients into a small bowl. Lay chicken flat on a tray and spread dry bine on both sides of the chicken and refrigerate for at least 1 hour but preferably overnight. In a large bowl combine all flour mix ingredients and in another large bowl add buttermilk then set aside. Heat oil in a deep fryer, large pan, wok or Dutch oven. Ensure chicken is at room temperature before you start cooking and oil has reached approx. 170°C. Carefully place chicken into the heated oil and cook until brown and crispy and cooked through (always best to temperature probe it). If not at desired temperature then finish of in the oven then rest on a wired rack. DO NOT put chicken straight onto paper towels as this will cause the crispy chicken to turn soggy.

To serve:

Enjoy with a side of chips and salad or add to burgers, bao buns, tacos, rice bowls, wraps.

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