🌟 Why This Recipe Works
• ✅ Extra crispy, flaky coating
• ✅ Deep, rich flavor from spices and marinade
• ✅ Juicy and tender inside
• ✅ Simple ingredients, professional results
• ✅ Perfect for family meals or gatherings
🛒 Ingredients
Chicken Marinade
• 1 kg chicken pieces (bone-in, skin-on preferred)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp MSG (optional, for authentic flavor)
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)
👨🍳 Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, combine buttermilk, salt, white pepper, garlic powder, and paprika.
Add the chicken pieces and coat thoroughly.
Cover and refrigerate for at least 4 hours—overnight gives the best flavor and tenderness.
2. Prepare the Seasoned Flour
In a separate bowl, mix all flour and spices until evenly combined.
This mixture is the key to that signature crispy coating.
3. Coat the Chicken (Double Dredge Method)
• Remove chicken from marinade (keep it wet—don’t wipe it off)
• Coat in flour mixture
• Dip back briefly into buttermilk
• Coat again in flour and press firmly to create flakes
👉 This double coating creates that iconic crunchy texture.
4. Rest Before Frying
Let the coated chicken sit for 10–15 minutes.
This helps the coating stick better and fry up crispier.
5. Fry to Perfection
Heat oil to 170–175°C (338–347°F).
Fry 2–3 pieces at a time for 12–15 minutes, depending on size.
• Turn occasionally for even cooking
• Chicken is done when internal temperature reaches 75°C (165°F)