Crispy Fried Chicken

Name: Crispy Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: International
Ingredients: 1.5 lbs Chicken (6-8 pieces, bone-in, skin-on (drumsticks or thighs preferred)); 1 cup All-purpose flour; 0.25 cup Cornstarch (for extra crispiness); 1 teaspoon Red Chili Powder (adjust to taste for spice level); 0.5 teaspoon Turmeric Powder; 0.5 teaspoon Black Pepper (freshly ground); 1 teaspoon Salt (or to taste, for seasoning chicken); 3 cups Vegetable Oil (for deep frying, enough to submerge chicken)

A straightforward recipe for making delicious crispy fried chicken at home. Chicken pieces are seasoned with aromatic spices, coated in a crunchy flour mixture, and deep-fried to a perfect golden brown. This dish is a crowd-pleaser and makes for a satisfying meal, often served with rice as suggested in the video description.

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Golden Crispy Fried Chicken Plated

Recipe Information

10m

Prep Time

30m

Cook Time

40m

Total Time

Servings

Medium

International

English

Nutrition (per serving)

400

Calories

35g

Protein

20g

Carbs

25g

Fat

Close-up of Irresistibly Crispy Chicken Skin

Ingredients

Chicken
(6-8 pieces, bone-in, skin-on (drumsticks or thighs preferred))
1.5 lbs
All-purpose flour
1 cup
Cornstarch
(for extra crispiness)
0.3 cup
Red Chili Powder
(adjust to taste for spice level)
1 teaspoon
Turmeric Powder
0.5 teaspoon
Black Pepper
(freshly ground)
0.5 teaspoon
Salt
(or to taste, for seasoning chicken)
1 teaspoon
Vegetable Oil
(for deep frying, enough to submerge chicken)
3 cups

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Fried Chicken Draining on a Rack

Instructions

0/6 completed

1
In a large bowl, combine the chicken pieces with red chili powder, turmeric powder, black pepper, and salt. Mix thoroughly, ensuring all chicken pieces are evenly coated with the spices. For best flavor, cover and refrigerate to marinate for at least 30 minutes, or up to several hours.
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2m
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In a large bowl, combine the chicken pieces with red chili powder, turmeric powder, black pepper, and salt. Mix thoroughly, ensuring all chicken pieces are evenly coated with the spices. For best flavor, cover and refrigerate to marinate for at least 30 minutes, or up to several hours.
2m
Marinating the chicken longer will allow the flavors to penetrate deeper, resulting in a more flavorful final product.
2
In a separate shallow dish or plate, whisk together the all-purpose flour and cornstarch. Add a pinch of salt and black pepper to this flour mixture for extra seasoning. This will be your dry coating for the chicken.
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3m
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In a separate shallow dish or plate, whisk together the all-purpose flour and cornstarch. Add a pinch of salt and black pepper to this flour mixture for extra seasoning. This will be your dry coating for the chicken.
3m
Cornstarch is key for achieving an extra crispy exterior on your fried chicken.
3
Take each marinated chicken piece and dredge it thoroughly in the seasoned flour mixture. Press the chicken firmly into the flour to ensure an even and thick coating. Shake off any excess flour before setting aside.
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5m
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Take each marinated chicken piece and dredge it thoroughly in the seasoned flour mixture. Press the chicken firmly into the flour to ensure an even and thick coating. Shake off any excess flour before setting aside.
5m
For an even thicker and craggier crust, you can optionally dip the floured chicken back into a thin liquid (like water or egg wash, though not shown in video) and then back into the flour mixture again.
4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
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5m
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Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
5m
Use a kitchen thermometer to monitor oil temperature; consistent temperature is crucial for evenly cooked, crispy chicken without being greasy or burnt.
5
Fry the chicken for about 6-8 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). The total cooking time will vary depending on the size of the chicken pieces, usually around 15-20 minutes per batch.
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20m
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Fry the chicken for about 6-8 minutes per side, or until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). The total cooking time will vary depending on the size of the chicken pieces, usually around 15-20 minutes per batch.
20m
If the chicken is browning too quickly, slightly lower the heat. If it's not browning, increase the heat a little, but avoid extreme fluctuations.
6
Once cooked, carefully remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately while hot and crispy, perhaps with a side of rice or a fresh salad.
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2m
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Once cooked, carefully remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately while hot and crispy, perhaps with a side of rice or a fresh salad.
2m
Draining on a wire rack prevents the bottom of the chicken from becoming soggy, maintaining its crispiness.