Ingredients
Chicken
• Chicken pieces – 1 kg
• Salt – 1 teaspoon
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Paprika – 1 teaspoon
• Black pepper – ½ teaspoon
• Curry powder or thyme – 1 teaspoon
• Ginger powder – ½ teaspoon
Marinade
• Buttermilk or milk – 1½ cups
• Egg – 1 large
Coating
• All-purpose flour – 2 cups
• Cornstarch – ½ cup
• Baking powder – ½ teaspoon
• Salt – 1 teaspoon
• Paprika – 1 teaspoon
• Black pepper – ½ teaspoon
Instructions
• Wash and pat dry the chicken pieces.
• Season chicken with salt, garlic powder, onion powder, paprika, black pepper, curry or thyme, and ginger powder.
• Mix milk and egg, then pour over the chicken and marinate for at least 1 hour or overnight for best flavor.
• Combine flour, cornstarch, baking powder, salt, paprika, and black pepper in a bowl.
• Remove chicken from marinade and coat well in the flour mixture, pressing firmly so it sticks.
• Heat oil in a deep pan over medium heat.
• Fry chicken in batches until golden brown and crispy, about 12–15 minutes, turning occasionally.
• Remove and drain on a rack or paper towel.
Extra Crispy Tips
• Add 2 tablespoons of the marinade into the flour and rub it in before coating for extra crunch.
• Do not overcrowd the pan.
• Keep oil temperature medium so chicken cooks inside without burning.