Crispy Crunchy Fried Chicken Recipe

 

Crispy Fried Chicken Recipe with a Unique Twist | Buttermilk & Cornflake Crunch

Ingredients

For the Marinade:

1 kg chicken (legs, thighs, wings – on the bone is best)

2 cups buttermilk

1 tbsp hot sauce (optional but I highly recommend)

1 tsp salt

1 tsp garlic powder

½ tsp paprika

½ tsp white pepper

For the Coating:

1 cup all-purpose flour

1 cup cornflakes (crushed - not too finely, leave bigger flakes!)

½ cup cornstarch

1 tsp baking powder

1 tsp salt

1 tsp black pepper

½ tsp cayenne (adjust to your taste)

1 tsp paprika

½ tsp dried oregano

½ tsp thyme

Instructions

1. Marinate the chicken

In a large mixing bowl, whisk together the buttermilk, hot sauce, and all the spices. Throw in the chicken pieces and coat them all. Cover and place in the refrigerator for a minimum of 6 hours or overnight if possible. The buttermilk tenderizes and flavors the chicken.

2. Prepare the coating

In another bowl mix the flour, the cornflakes, cornstarch, baking powder, and all of the spices. The cornflakes are key here because they make the chicken extra-light and crunchy!

3. Coat the Chicken

Remove the chicken from the marinade (for future reference, don’t shake off the excess), dredge it in the dry mix and press firmly to help the coating stick. Place each piece on a rack or plate and let them rest for 10 minutes—this helps the crust stay intact while frying them. 

4. Fry

Heat oil in a deep pan or fryer to 175°C (350°F). Fry the chicken in small batches, about 12–15 minutes per batch, until golden brown and cooked through. Rest the chicken on a wire rack—this will keep the chicken crisp and not soggy.

Serving Suggestions

This chicken is great on its own but can also be served with one of these delicious options:

Garlic mayo or spicy ketchup

Coleslaw or potato salad

Buttery dinner rolls or waffles (for chicken & waffle vibes)

A couple tips for extra crunch

If you want an even thicker crust, double dredge the chicken. After dipping into the buttermilk dip back into the flour mixture.

Be sure not to skip the resting time before frying to allow the crust to lock in.

If you want to feel wild, add a pinch of ground mustard or add some crushed chili flakes for heat.