This chicken looks extra crispy, golden, and spicy, with a crunchy coating and juicy inside. Here’s a restaurant-style recipe you can make at home (or even for a café menu 😉).
📝 Ingredients
For the chicken
- 1 kg chicken pieces (drumsticks, thighs, or wings)
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder (optional but recommended)
For the crispy coating
- 2 cups all-purpose flour
- ½ cup cornstarch (secret for extra crunch)
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder or cayenne
For frying
- Vegetable oil (enough for deep frying)
Optional spicy glaze (like Korean-style)
- 2 tbsp ketchup
- 2 tbsp chili sauce or hot sauce
- 1 tbsp honey or sugar
- 1 tsp soy sauce
- 1 tsp garlic (grated)
👨🍳 Instructions
1️⃣ Marinate the chicken
- Mix buttermilk with salt, pepper, paprika, garlic powder, and chili powder.
- Add chicken, cover, and marinate at least 2 hours (overnight = best).
2️⃣ Prepare the coating
- In a bowl, mix flour, cornstarch, salt, and spices.
- Remove chicken from marinade (don’t wipe it dry).
- Coat chicken well, pressing flour firmly for thick crunchy crust.
👉 Pro tip: Dip once more in buttermilk, then flour again for EXTRA crunch.
3️⃣ Fry
- Heat oil to 170–175°C (340°F).
- Fry chicken in batches (don’t overcrowd).
- Cook 12–15 minutes, turning occasionally, until deep golden and crispy.
- Rest on a rack or paper towels.
4️⃣ Optional spicy glaze
- Simmer all sauce ingredients for 2–3 minutes.
- Toss fried chicken lightly in sauce or brush on top (like in the photo).
🔥 Serving Ideas
- Serve in a kraft box with parchment paper
- Sprinkle parsley or chili flakes
- Add garlic mayo, spicy mayo, or honey sauce on the side
- Perfect with fries or coleslaw