THE RECIPE JOURNAL · Main Course
Fried Chicken with Extra Crispiness
If you love that satisfying crunch with every bite, this recipe is perfect for you. It’s a simple way to get juicy, flavorful chicken with an irresistible extra crispy coating that will have everyone coming back for more.
FROM THE KITCHEN • Fried Chicken with Extra Crispiness
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Start by making small cuts in the chicken pieces to help the marinade soak in better.
02
Step 2
In a bowl, mix together red chili powder, salt, turmeric, coriander, cumin, garlic and ginger powders, green chili paste, tikka masala, paprika, baking powder, chili sauce, vinegar, and lemon juice.
03
Step 3
Add the chicken to the marinade and make sure each piece is well coated. Cover and pop it in the fridge for about 2 hours.
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Step 4
When ready, take the chicken out and coat each piece thoroughly with all-purpose flour. Shake off any extra flour.
05
Step 5
Heat some oil in a pan over medium heat. Place the chicken in the pan, cover it, and let it cook for 15 minutes.
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Step 6
Flip the chicken, cover again, and cook for another 15 minutes until it’s golden and crispy all over.
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Step 7
Once done, take the chicken out and let it rest for a few minutes before serving. Enjoy your crispy, crunchy chicken!
Why you’ll love it
This dish has a perfect crunchy crust that stays crispy even after cooling. The juicy inside contrasts wonderfully with the crisp outside, making each bite satisfying. It’s a classic comfort food that’s easy to make at home.
How to serve
Serve with fresh coleslaw and mashed potatoes for a traditional meal. A side of pickles or corn on the cob adds freshness and balance. For a spicy kick, include a dipping sauce like hot honey or spicy mayo.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the crispiness, reheat in the oven at 375°F (190°C) instead of the microwave. Avoid covering the chicken tightly to prevent sogginess.
