🍗 Crunch Meets Comfort: The Irresistible Charm of Fried Chicken
Delicious fried chicken is a classic dish loved for its crunchy exterior and juicy and tender interior. With a golden, crispy coating and a perfect blend of spices. It’s a favorite comfort food enjoyed around Pakistan. Whether served with fries, coleslaw, or sauces, it’s always a hit at family meals or gatherings. Making it at home allows you to customize flavors and enjoy fresh, restaurant-style fried chicken straight from your kitchen.
⏱ Prep Time: 30 minutes (+ marinate) 🍽 Cook Time: 20–25 minutes 👨👩👧👦 Serves: 4–6 people
🧾 Ingredients of Fried Chicken:
For Marination:
- 1 kg chicken (bone-in pieces like drumsticks, thighs, or wings)
- 1 cup of buttermilk and 1 cup of yogurt for tenderizing help.
- 1 tsp of salt
- 1 tsp pepper black
- 1 tsp red chili powder also paprika
- 1 tsp powder of garlic
- 1 tsp powder of onion
- 1 tbsp hot sauce (its optional)
For Coating:
- 1.5 cups for all-purpose flour
- 1/2 cup of corn flour also adds extra crispiness
- 1 tsp powder of baking (for puffiness)
- 1 tsp salt
- 1/2 tsp pepper black
- 1/2 tsp powder of chili and cayenne pepper
- 1 tsp powder of garlic
- 1/2 tsp dried oregano or thyme its optional
For frying:
- Oil for deep frying (vegetable, sunflower, or peanut oil)
👨🍳 Step-by-Step Instructions of Fried Chicken:
🔴 Step 1: Marinate the Chicken
- First Mix buttermilk (or yogurt), salt, pepper, paprika, garlic powder, onion powder, and hot sauce in a large bowl.
- add chicken pieces and coat thoroughly.
- Now cover and refrigerate for at least 3 to 4 hours, preferably overnight. This helps tenderize the chicken and infuse flavor.
🟡 Step 2: Prepare the Flour Coating
- For flour coating we need a separate bowl; combine all-purpose flour and corn flour and baking powder and salt, pepper and cayenne and garlic powder and oregano.
- Mix well so all spices are equally distributed.
🟠 Step 3: Coat the Chicken
- Chicken removes from the marinade, letting excess liquid drip off.
- Carefully now we will Roll each piece thoroughly in the flour coating. Firmly press it to create a thick crust.
- 3. Coat the floured chicken in the flour mixture once more after dipping it back into the buttermilk marinade for an extra crispy finish. The result of this “double-dip” is crunchier.
- 4. After that, rest the breaded chicken for 10 to 15 minutes on a wire rack or tray. This improves the coating’s adherence during the frying process.
🔵 Step 4: Fry the Chicken
- Preheat oil to 170–180°C (340–360°F) in a deep pot or deep fryer.
- Don’t overcrowd the pot; carefully add two to three pieces of chicken at a time.
- Stir frequently and fry for 12 to 15 minutes, or until golden brown and crispy. It could take longer for thicker components.
- Make sure the chicken’s internal temperature reaches 75°C (165°F) by using a thermometer.
- Take off and drain on a wire rack or paper towels.
🧂 Optional: Spice Dust (for extra flavor)
- Mix a small amount of paprika, salt, and black pepper, and lightly sprinkle it over the hot fried chicken after removing from oil.
🍴 Serving Suggestions:
Serve hot with:
- French fries or mashed potatoes
- Coleslaw or a fresh salad
- Dips like garlic mayo, ranch, or chili sauce
- Pickles & lemon wedges for a tangy balance
