This crispy fried chicken recipe delivers a golden, crunchy crust with juicy and tender meat inside. Using a simple flour coating and a straightforward frying technique, this method focuses on getting the texture right without complicated steps. It is a comforting, home-style fried chicken recipe that works perfectly for family meals or weekend treats.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kilogram Chicken drumsticks
- 2 cups All-purpose flour
- 1 cup Water or buttermilk
- 1 tablespoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Onion granules
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Crushed black pepper
- 3 cups Oil for deep frying
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
26 g -
Carbohydrates
24 g -
Protein
28 g -
Fiber
1 g -
Sugar
1 g -
Sodium
780 mg
Procedure
-
10 minutesMark As Complete
Prepare the Chicken
Wash the chicken drumsticks thoroughly and pat them completely dry using kitchen towels. Lightly score the drumsticks to help the seasoning penetrate deeper into the meat and improve even cooking. Keep the chicken aside at room temperature while you prepare the coating and frying setup.
-
5 minutesMark As Complete
Mix the Flour Coating
In a wide bowl, combine the all-purpose flour with salt, garlic powder, paprika, onion granules, chili powder, and crushed black pepper. Mix everything well so the spices are evenly distributed throughout the flour. This seasoned flour will create the crispy outer layer once fried.
-
5 minutesMark As Complete
Coat the Chicken
Dip each drumstick into the water or buttermilk, allowing excess liquid to drip off naturally. Roll the chicken thoroughly in the seasoned flour, pressing gently so the coating sticks well to the surface. Place the coated pieces on a plate and let them rest briefly for better crust formation.
-
20 minutesMark As Complete
Fry Until Crispy
Heat oil in a deep pan over medium heat until hot but not smoking. Carefully lower the chicken pieces into the oil and fry in batches, turning occasionally for even browning. Cook until the chicken is deep golden, crispy on the outside, and fully cooked inside, then drain on paper towels before serving.
