🍽️ Recipe 1: Classic Southern-Style Buttermilk Fried Chicken
📝 Ingredients:
- Chicken (bone-in or boneless thigh pieces) – 500g
- Buttermilk – 1 cup (or mix ¾ cup curd + ¼ cup water)
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Paprika – 1 tsp
- Salt – to taste
- Pepper – ½ tsp
- All-purpose flour (maida) – 1.5 cups
- Cornstarch – ¼ cup
- Oil – for deep frying
🍳 Method:
- Marinate chicken in buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Refrigerate for 4–6 hours (or overnight for best flavor).
- In another bowl, mix flour, cornstarch, and a pinch of salt and pepper.
- Remove chicken from marinade, let excess drip off, then coat in flour mix.
- Press well for an extra crunchy crust. Let it rest 10 minutes before frying.
- Deep-fry in hot oil (170–180°C) until golden brown and cooked through (10–12 mins depending on size).
- Drain on paper towels and serve hot with garlic mayo or spicy dip.
✅ Crispy, juicy, full of flavor — just like classic American diners!
🍽️ Recipe 2: Indian-Style Spicy Fried Chicken (KFC-Inspired with a Desi Twist)
📝 Ingredients:
- Chicken drumsticks or boneless thighs – 500g
- Ginger garlic paste – 1 tbsp
- Red chili powder – 1 tsp
- Garam masala – ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
- Curd – 2 tbsp
- Salt – to taste
- All-purpose flour – 1.5 cups
- Rice flour – 2 tbsp (extra crispiness)
- Egg – 1
- Cornflakes (crushed, optional) – ½ cup
- Oil – for deep frying
🍳 Method:
- Marinate chicken with ginger-garlic paste, chili powder, garam masala, pepper, salt, curd, and lemon juice. Keep in fridge for 1–2 hours.
- In a bowl, whisk egg. In another bowl, mix maida, rice flour, and crushed cornflakes (optional but gives amazing crunch).
- Dip marinated chicken in egg, then coat in dry mix.
- Let it sit 5–10 mins for the coating to stick better.
- Deep-fry on medium heat until golden brown and crispy (about 8–10 minutes).
- Drain excess oil and serve with mint chutney or spicy sauce.
✅ Perfect for spice lovers — crispy with bold Indian flavors!
🍋🍴 Pro Tips for Both Recipes:
- Always pat chicken dry before coating to avoid sogginess.
- Don’t overcrowd the pan – fry in batches for even cooking.
- Resting after coating (before frying) gives a better crust.
- Add a pinch of baking powder in the flour mix for extra puff and crunch!
