🧾 Ingredients
🍗 Chicken Marinade
• 1 kg chicken pieces (with bone, skin preferred)
• 2 cups buttermilk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp MSG (optional)
🌶️ Seasoned Flour Mix
• 2 cups all-purpose flour
• ½ cup cornflour
• 1 tbsp paprika
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• 1½ tsp salt
• ½ tsp MSG (optional)
🔥 For Frying
• Vegetable oil (for deep frying)
👩🍳 Instructions
1️⃣ Marinate the chicken
Mix buttermilk with spices, add chicken, and coat well.
Cover and refrigerate for at least 4 hours (overnight is best).
2️⃣ Coat the chicken
Coat chicken in flour, dip quickly back into marinade, then coat again.
Press firmly to create that crispy texture.
3️⃣ Rest before frying
Let coated chicken rest for 10–15 minutes.
4️⃣ Fry to perfection
Heat oil to 170–175°C and fry for 12–15 minutes until golden and cooked through.
5️⃣ Serve & enjoy
Drain on a rack, rest for 5 minutes, then serve hot and crispy!
🔥 Tip: For extra crunch, add a little water to the flour mix to create small clumps before coating — that’s the secret texture!
