Deep Fried Chicken



16 oz of oil

Wet Mix

3.3 lbs Chicken

1 cup buttermilk or cooking cream

1 tbsp spice blend (ginger, garlic, chili)

1 tsp salt

1 tsp black pepper

Dry Mix

1.5 cup of flour

1 tbsp spice blend

1 tsp salt

1 tsp black pepper



Cut the chicken into pieces, rinse it and remove the excess water.

Into a bowl, combine all the ingredients for the wet mix. Make sure all the spices are well blend into the buttermilk otherwise, you will get lumps into the mixture.

Put the chicken pieces into the batter and cover it. Allow it to marinate for at least 4 hours in the fridge. You can leave it to marinate in the fridge for 24 hours, the longer the better and the taste of the chicken will be better. Remove the chicken 30 mins at least from the fridge before you intend to fry it. Frying cold chicken can change the texture and it will go chewy.

In the meantime, combine all the ingredients for the dry mix into a bowl. Dip the chicken pieces one at a time into the flour and fully coat them. Make sure all the parts of the chicken are coated because it will give the flaky part and the chicken extra crispy. If you have a wire rack use it to put the chicken’s pieces. If you put them on a plate, the coating may stay on the plate when it is time to fry. I use my barbecue rack every time. If you don’t have a wire rack, just coat the chicken when you are ready to fry it right after.

Into a deep pan put the oil until it reaches halfway at least. The pan should be deep enough to cover the depth of the larger pieces of chicken. Heat up the oil and drop the chicken into it. When dropping the chicken, it should slowly sizzle. If it does not, it means that the oil is not hot enough. Do not stack the chicken into the oil. Do not turn the chicken for the first 4 mins. Fry the chicken for 8 – 10 mins. If the pieces are bigger it will take longer or if they are smaller they will take less time. The wings will take less time than the breast to fry.

Remove the chicken and serve with the sauce of your choice. The meat should be juicy inside with no pink.



Leave A Comment

Your email address will not be published. Required fields are marked *