Ingredients

  • 1 kg chicken pieces, bone-in
  • 1 cup buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1½ cups flour
  • ½ tsp baking powder
  • Oil, for deep frying

Method

  1. Marinate: Mix chicken, buttermilk, salt, pepper, paprika, garlic powder, and chili powder. Cover and refrigerate at least 2 hours (overnight is better).
  2. Make coating: Mix flour and baking powder with a little salt and pepper.
  3. Coat: Remove chicken from marinade and thoroughly coat in the seasoned flour. Press the flour onto the chicken for a craggy crust.
  4. Heat oil: Bring oil to 170–175°C (340–350°F).
  5. Fry: Fry chicken in batches for about 12–16 minutes, turning occasionally, until deeply golden and cooked through.
  6. Drain: Place on a wire rack or paper towels. Let rest for 5 minutes.

Tip: For extra-crispy chicken, dip the floured chicken briefly back into the buttermilk, then coat in flour a second time.