Ingredients:
6 chicken drumsticks (or any chicken parts)
2 cups buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder (optional for spice)
1 teaspoon dried herbs (like oregano or parsley) – optional
For the coating:
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon baking powder (for extra crunch)
Optional: 1/2 cup cornflour or breadcrumbs for extra crispiness
For frying:
Vegetable oil (enough to deep fry)
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Preparation Steps:
1. Marinate the Chicken:
In a large bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
Add the chicken drumsticks and mix well to coat.
Cover and refrigerate for at least 4 hours (or overnight for best results).
2. Prepare the Coating:
In another bowl, mix flour, salt, pepper, paprika, and baking powder. Add optional cornflour for extra crisp.
3. Coat the Chicken:
Remove chicken from the marinade.
Dredge each piece in the flour mixture. Press well to coat thickly.
Optional: Dip again in buttermilk and coat in flour a second time for extra crunch.
4. Fry the Chicken:
Heat oil in a deep pan over medium-high heat (170–180°C / 340–360°F).
Carefully place chicken in the hot oil, a few pieces at a time.
Fry for 10–15 minutes, turning occasionally, until golden brown and fully cooked inside.
5. Drain and Serve:
Remove and place on paper towels to drain excess oil.
Optionally, sprinkle with dried herbs for garnish.
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Serve hot with fries, coleslaw, or your favorite sauce!
