Crispy Fried Chicken | Pakistani Style

Name: Crispy Fried Chicken | Pakistani Style
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Pakistani
Ingredients: 1 kg Chicken pieces (Legs, thighs, or wings, cut into medium-sized pieces); 1.5 cups All-purpose flour (For the coating); 0.5 cup Cornstarch (For extra crispiness); 2 tsp Red chili powder (Adjust to taste); 1.5 tsp Salt (Or to taste); 2 tbsp Ginger-garlic paste; 1 tsp Black pepper (Freshly ground preferred); 1 tsp Cumin powder; 1 tsp Coriander powder; 0.5 tsp Garam Masala; 1 Egg (Beaten, for binding the coating); 0.5 cup Water (As needed for batter consistency); 4 cups Cooking oil (For deep frying)

This recipe guides you through making crispy fried chicken, Pakistani style, right at home. Achieve perfectly crunchy, juicy chicken with a flavorful spice blend, ideal for a unique homemade meal, dinner, or a yummy lunch idea. This easy and quick chicken recipe is a must-try for anyone looking for authentic Pakistani flavors.

#Crispy Fried Chicken

#Pakistani Style

#Homemade

#Chicken Recipe

#Deep Fry

#Spicy Chicken

#Dinner Idea

#Easy Recipe

Marinated Chicken Ready for Coating

Recipe Information

20m

Prep Time

25m

Cook Time

45m

Total Time

Servings

Medium

Pakistani

Urdu

Nutrition (per serving)

450

Calories

35g

Protein

25g

Carbs

20g

Fat

Chicken Coated and Ready to Fry

Ingredients

Servings: 4

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

Golden Brown Fried Chicken in Oil

Instructions

0/6 completed

1
Wash and pat dry the chicken pieces thoroughly. In a large bowl, marinate the chicken with ginger-garlic paste, red chili powder, salt, black pepper, cumin powder, coriander powder, and garam masala. Mix well to ensure all pieces are coated. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
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35m
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Wash and pat dry the chicken pieces thoroughly. In a large bowl, marinate the chicken with ginger-garlic paste, red chili powder, salt, black pepper, cumin powder, coriander powder, and garam masala. Mix well to ensure all pieces are coated. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
35m
Marinating longer enhances flavor. For extra tender chicken, you can make small slits in the chicken pieces before marinating.
2
In a separate bowl, prepare the dry coating by mixing all-purpose flour and cornstarch. Take a small amount of water (about 1/4 cup) and the beaten egg in another small bowl.
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5m
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In a separate bowl, prepare the dry coating by mixing all-purpose flour and cornstarch. Take a small amount of water (about 1/4 cup) and the beaten egg in another small bowl.
5m
Ensure the flour mixture is well combined to get an even crispness.
3
Dip each marinated chicken piece first into the beaten egg, then into the dry flour mixture, ensuring it's fully coated. For extra crispiness, you can dip it back into the egg and then into the flour mixture a second time.
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10m
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Dip each marinated chicken piece first into the beaten egg, then into the dry flour mixture, ensuring it's fully coated. For extra crispiness, you can dip it back into the egg and then into the flour mixture a second time.
10m
Press the flour mixture onto the chicken firmly to create a good crust. You can also sprinkle a bit of water on your hands when coating for a more 'craggy' texture.
4
Heat the cooking oil in a large deep pan or pot over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) but not smoking. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
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5m
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Heat the cooking oil in a large deep pan or pot over medium-high heat. The oil should be hot enough (around 350-375°F or 175-190°C) but not smoking. Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
5m
To check if the oil is hot enough, drop a tiny bit of flour; it should sizzle immediately. Overcrowding the pan will lower the oil temperature and result in soggy chicken.
5
Fry the chicken pieces for about 12-15 minutes, flipping occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Reduce heat slightly if the chicken is browning too quickly.
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15m
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Fry the chicken pieces for about 12-15 minutes, flipping occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Reduce heat slightly if the chicken is browning too quickly.
15m
Use a meat thermometer to ensure the chicken is cooked safely. Don't rush the frying process; proper cooking time ensures juicy chicken inside and crispy outside.
6
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot with your favorite dipping sauce, chutney, or fresh salad.
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2m
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Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot with your favorite dipping sauce, chutney, or fresh salad.
2m
Serving immediately ensures maximum crispiness. A wire rack prevents the bottom from getting soggy.