Crispy on the outside, juicy on the inside — just like restaurant style!
🧂 Chicken Marinade
• 1 kg chicken pieces (with bone, skin preferred)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp MSG (optional)
🌶️ Seasoned Flour Mix
• 2 cups all-purpose flour
• ½ cup cornflour
• 1 tbsp paprika
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• 1½ tsp salt
• ½ tsp MSG (optional)
🍳 For Frying
• Vegetable oil (for deep frying)
👩🍳 Instructions
1️⃣ Prepare the Marinade
In a large bowl, mix buttermilk, salt, white pepper, garlic powder, and paprika.
2️⃣ Marinate the Chicken
Add chicken pieces and coat well. Cover and refrigerate for at least 4 hours (overnight is best for flavor).
3️⃣ Make the Flour Mix
In another bowl, combine all the seasoned flour ingredients thoroughly.
4️⃣ First Coating
Remove chicken from marinade (do not wipe off the marinade) and coat each piece in the flour mixture.
5️⃣ Double Coating for Crispiness
Dip the chicken quickly back into the buttermilk, then coat again in flour. Press firmly to create a flaky crispy texture.
6️⃣ Rest the Chicken
Let the coated chicken rest for 10–15 minutes before frying.
7️⃣ Fry to Perfection
Heat oil to 170–175°C and fry 2–3 pieces at a time for 12–15 minutes, depending on size.
8️⃣ Check Doneness
Internal temperature should reach 75°C.
9️⃣ Drain & Serve
Remove and drain on a wire rack. Let rest for 5 minutes before serving.
