Crispy Chicken
Crispy Chicken
Ingredients
For the Chicken Marination
- 4 chicken drumsticks
- 3 chicken thigh pieces
- 1 1/2 cups milk
- 2 tablespoons vinegar
- 1/2 teaspoon salt, to taste
- 1 teaspoon black pepper powder
- 1 teaspoon tandoori masala
- 1 teaspoon paprika powder
For the Dry Coating Mixture
- 3 cups all-purpose flour
- 1/3 cup corn flour
- 1 tablespoon tandoori masala
- 1 tablespoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, to taste
Other
- 4 cups vegetable oil, for deep frying, or as needed
- 1 serving french fries, for serving
- 1 serving dipping sauce, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the chicken drumsticks and thigh pieces into a large metal bowl. Pour the milk and vinegar over the chicken. Using tongs, mix thoroughly to ensure all pieces are coated. Add salt, black pepper powder, 1 teaspoon tandoori masala, and 1 teaspoon paprika powder to the bowl. Mix until well combined and the chicken is coated in the marinade.
⏱️ 5 min
- 2
Let the chicken marinate for 1 hour at room temperature or in the refrigerator.
⏱️ 60 min
- 3
While the chicken is marinating, prepare the dry coating mixture. In a separate large metal bowl, combine the all-purpose flour, corn flour, 1 tablespoon tandoori masala, 1 tablespoon paprika powder, garlic powder, and salt. Mix all the dry ingredients thoroughly with a spoon until evenly combined.
⏱️ 10 min
- 4
Take one piece of marinated chicken using tongs. First, dredge the chicken piece in the dry coating mixture, ensuring it is fully covered. Gently shake off any excess flour.
⏱️ 1 min
- 5
Next, dip the flour-coated chicken piece back into the liquid marinade (the original marination bowl) to re-wet it. The marinade will now have some flour from the previous step, forming a thin batter.
⏱️ 1 min
- 6
Finally, place the wet chicken piece back into the dry coating mixture. Using your hands, press and coat the chicken thoroughly with the dry mixture, making sure to create flaky layers on the surface. Shake off any excess flour. Repeat this coating process for all chicken pieces.
⏱️ 10 min
- 7
Heat a generous amount of vegetable oil in a deep pan or pot suitable for deep frying to 350°F. The oil should be deep enough to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350
- 8
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry the chicken for 6-8 minutes per side, or until it is golden brown and crispy on all sides, and cooked through to an internal temperature of 165°F.
⏱️ 15 min•🌡️ 350
- 9
Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes.
⏱️ 5 min
- 10
Serve the crispy chicken immediately with french fries and a side of dipping sauce. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken
For the Chicken Marination
- 4 chicken drumsticks
- 3 chicken thigh pieces
- 1 1/2 cups milk
- 2 tablespoons vinegar
- 1/2 teaspoon salt, to taste
- 1 teaspoon black pepper powder
- 1 teaspoon tandoori masala
- 1 teaspoon paprika powder
For the Dry Coating Mixture
- 3 cups all-purpose flour
- 1/3 cup corn flour
- 1 tablespoon tandoori masala
- 1 tablespoon paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, to taste
Other
- 4 cups vegetable oil, for deep frying, or as needed
- 1 serving french fries, for serving
- 1 serving dipping sauce, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the chicken drumsticks and thigh pieces into a large metal bowl. Pour the milk and vinegar over the chicken. Using tongs, mix thoroughly to ensure all pieces are coated. Add salt, black pepper powder, 1 teaspoon tandoori masala, and 1 teaspoon paprika powder to the bowl. Mix until well combined and the chicken is coated in the marinade.
⏱️ 5 min - 2
Let the chicken marinate for 1 hour at room temperature or in the refrigerator.
⏱️ 60 min - 3
While the chicken is marinating, prepare the dry coating mixture. In a separate large metal bowl, combine the all-purpose flour, corn flour, 1 tablespoon tandoori masala, 1 tablespoon paprika powder, garlic powder, and salt. Mix all the dry ingredients thoroughly with a spoon until evenly combined.
⏱️ 10 min - 4
Take one piece of marinated chicken using tongs. First, dredge the chicken piece in the dry coating mixture, ensuring it is fully covered. Gently shake off any excess flour.
⏱️ 1 min - 5
Next, dip the flour-coated chicken piece back into the liquid marinade (the original marination bowl) to re-wet it. The marinade will now have some flour from the previous step, forming a thin batter.
⏱️ 1 min - 6
Finally, place the wet chicken piece back into the dry coating mixture. Using your hands, press and coat the chicken thoroughly with the dry mixture, making sure to create flaky layers on the surface. Shake off any excess flour. Repeat this coating process for all chicken pieces.
⏱️ 10 min - 7
Heat a generous amount of vegetable oil in a deep pan or pot suitable for deep frying to 350°F. The oil should be deep enough to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350 - 8
Carefully place the coated chicken pieces into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry the chicken for 6-8 minutes per side, or until it is golden brown and crispy on all sides, and cooked through to an internal temperature of 165°F.
⏱️ 15 min•🌡️ 350 - 9
Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes.
⏱️ 5 min - 10
Serve the crispy chicken immediately with french fries and a side of dipping sauce. Garnish with fresh chopped parsley.
⏱️ 2 min