Crispy Fried Chicken

INGREDIENTS:

1. Chicken 4-6 pieces (Thigh and drumstick bone-in)
2. Butter Milk 1 cup
3. Egg 1 whisked
4. Red Chili Sauce 3 tbsp
5. Salt as required
6. Sugar 1 tbsp 
7. White Pepper Powder 1 tsp
8. Garlic Powder 2 tbsp
9. Onion powder 2 tbsp
10. All-Purpose Flour 2 cups
11. Corn flour 1/2 cup
12. Oregano 1 tsp
13. Italian Seasoning 1 tsp
14. Baking Powder 2 tsp
15. Paprika Powder 3 tsp
16. Oil for deep frying

METHOD:

Serving Size: 4-6

In a large bowl, combine the chicken pieces with buttermilk, red chili sauce, white pepper powder, garlic powder, paprika powder, beaten egg, sugar, and salt to taste. The chicken pieces should be just submerged in the buttermilk. 

Whisk everything well to mix evenly. Cover the bowl and refrigerate overnight, or for at least 4 hours.

In a large bowl, mix together the all-purpose flour, corn flour, Italian seasoning, oregano, baking powder, paprika, garlic powder, onion powder, and salt to taste until well combined.

Take 2–3 tbsp of buttermilk marinade. Drizzle it into the flour mix. Rub with fingers to create small clumps. These clumps create those craggy, crunchy bits.

 

Remove the chicken from the refrigerator at least 1 hour before frying to bring it to room temperature. Because the chicken won't cook all the way through if it's still freezing cold.

Take one chicken piece at a time and let the excess buttermilk drip off (for 10-15 seconds). Then drop it in the flour mixture. Using your dry hand, coat the chicken with the flour mixture on all sides. To achieve a flaky crust, avoid pressing too tightly.

Rest the chicken for 5 minutes to let the coating absorb moisture and form a web-like, well-adhered crust.

Once done, shake off the excess flour and keep on a wire rack.

Heat the oil over high heat. The oil needs to be hot but not smoking hot. The crust sets and puffs up immediately, resulting in a crispy, craggy texture. 

Drop the flour-coated chicken into the hot oil.  Do not overcrowd the pan. 

Fry the chicken pieces until they are half done or lightly golden. Drain them on a cooling rack. When cooled, double-fry them until golden brown and crispy.

Take out the chicken pieces and place them on a mesh rack. Before serving, let them rest for 5-10 minutes.

Serve hot and crispy fried chicken with sweet chili sauce, garlic mayo or your choice of any dip.

NOTE:

If you don’t have ready-made buttermilk, whisk together 1 cup of yoghurt with 3 cups of water until completely smooth.