Crispy Chicken That Never Misses

Ingredients

• 1 kg chicken breast (sliced into strips)
• oil for frying (neutral oil like vegetable or canola)
• 500 ml milk
• 30 ml white vinegar (can substitute with lemon juice)
• 1 tbsp salt (for wet marinade)
• 1 tbsp chilli powder (for wet marinade)
• 1 tsp black pepper
• 1 tsp paprika
• 2 eggs
• 1 tbsp cornflour (for marinade thickener)
• 8 tbsp plain flour (around 80g; for marinade thickener)
• 400 g plain flour (for crispy coating)
• 30 g cornflour (for crispy coating)
• 1 tbsp salt (for crispy coating)
• 1 tsp garlic powder
• 1 tsp chilli powder (for crispy coating)
• 2 tsp baking powder

Steps

1. 1

   Make your buttermilk by mixing 500ml milk with 30ml white vinegar (or lemon juice) in a large bowl. Let it sit for 5–10 minutes until it starts to curdle.

2. 2

   Stir in the remaining wet marinade ingredients (1 tbsp salt, 1 tbsp chilli powder, 1 tsp black pepper, and 1 tsp paprika) until well combined.

3. 3

   Add the sliced chicken breast strips to the marinade. Cover and let it soak in the refrigerator for at least 4 hours, ideally overnight, but no longer than 24 hours.

4. 4

   When ready to cook, lift the chicken pieces out of the marinade and set them aside briefly.

5. 5

   Whisk 2 eggs and 1 tbsp cornflour into the leftover marinade liquid.

6. 6

   Add 8 tbsp (80g) plain flour to the marinade, 1 tablespoon at a time, whisking between each addition until you have a smooth, thick batter. A few small lumps are acceptable.

7. 7

   Return the chicken strips to the thickened marinade and mix until every piece is fully coated.

8. 8

   In a separate shallow dish, whisk together the crispy coating ingredients: 400g plain flour, 30g cornflour, 1 tbsp salt, 1 tsp garlic powder, 1 tsp chilli powder, and 2 tsp baking powder.

9. 9

   One piece at a time, take the chicken from the batter and coat it thoroughly in the dry flour mix. Press the flour firmly onto the chicken to create crispy, craggy bits.

10. 10

    Heat frying oil in a deep pan or pot to 170°C.

11. 11

    Fry the chicken in small batches for around 5 minutes, or until the exterior is golden brown and the internal temperature reaches 75°C. Do not overcrowd the pan.

12. 12

    Remove the chicken and place it on a wire rack to drain (avoid paper towels to maintain crunch). Serve immediately with your favorite dipping sauce.

Notes

For the best results, marinate the chicken overnight. Use a wire rack to drain the chicken after frying instead of paper towels to prevent the bottom from getting soggy. Ensure the oil temperature stays consistent at 170°C for even cooking.

Nutrition per serving

• fried chicken
• main course
• crispy
• chicken breast
• deep-fried
• comfort food