Servings: 4–5 servings
Prep Time: 15 minutes
Marinate Time: 2 hours (overnight best)
Cook Time: 15–20 minutes
Total Time: 2 hours 35 minutes
Ingredients
- 1 kg chicken pieces (drumsticks, thighs, wings)
- 500 ml buttermilk
- 2 eggs
- 200 g all-purpose flour
- 100 g cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- Oil, for frying
Instructions
Marinate the chicken
In a large bowl, combine chicken with buttermilk. Cover and marinate for at least 2 hours (overnight gives the best flavor and tenderness).
Prepare the coating
In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and oregano.
Dip & coat
Beat the eggs in a separate bowl. Remove chicken from buttermilk, dip into eggs, then coat thoroughly in the flour mixture. Press the coating firmly onto the chicken for that signature crispy texture.
Double coat for crunch
For extra crispiness, repeat the egg and flour coating one more time.
Fry to perfection
Heat oil to 170–180°C. Fry chicken in batches for 15–20 minutes until golden brown, crispy, and fully cooked inside.
Rest & serve
Place fried chicken on a wire rack (not paper towels) to keep it crispy. Serve hot and enjoy!
Additional Notes
Crispy Secret Tip ✨
Double coating is the game-changer—it creates that thick, crunchy crust just like your favorite takeout!
Oil Temperature Matters
Keep the oil steady—too hot burns the outside, too low makes it greasy.
Meal Prep & Storage
- Store leftovers in the fridge for up to 3 days
- Reheat in oven or air fryer to bring back crispiness
- Avoid microwaving (can make it soggy)
Nutritional Information (Approx. per serving)
- Calories: 450–550
- Protein: 28–35g
- Carbs: 25–35g
- Fat: 25–30g
