Crispy Fried Chicken

Ingredients

Marinade

• 1.3 kg bone-in, skin-on chicken pieces (8 pieces: drumsticks, thighs and halved breasts)
• 300 ml (1 1/4 cups) milk
• 2 tbsp lime or lemon juice
• 1 egg
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp chilli powder

Seasoned flour

• 250 g (2 cups) plain flour
• 30 g (1/4 cup) cornflour (cornstarch)
• 2 tsp salt
• 2 tsp paprika
• 1 tsp ground black pepper
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp baking powder

For frying

• 1.5 L (6 cups) cooking oil

Method

1. Whisk the milk, lime juice, egg, salt, garlic powder and chilli powder in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 2 hours, or overnight.
2. Mix all the seasoned flour ingredients in a wide bowl.
3. Pour the oil into a heavy, deep pot, no more than half full, and heat it to 170°C (340°F).
4. Lift each piece of chicken from the marinade, let the excess drip off and press it into the flour. Dip it back into the marinade for a second, then press it into the flour again to build a thick, craggy coat. Rest the pieces on a rack for 10 minutes while the oil heats.
5. Fry 3–4 pieces at a time for 12–15 minutes, turning every few minutes and keeping the oil at about 160°C (320°F), until deep golden and the juices run clear when you pierce the thickest part. Large breast pieces need the full 15 minutes.
6. Drain on a rack for 5 minutes before serving. Let the oil come back to 170°C (340°F) between batches.

Tips

• Thermometer: a cheap probe thermometer is the best way to get crisp, cooked-through chicken. Oil that is too hot browns the crust before the meat is done.
• Air fryer: spray the coated chicken with oil and air-fry at 200°C (400°F) for 20–25 minutes, turning halfway. The crust is lighter but still crisp.
• Spicy version: add 2 tsp chilli powder and 1 tsp cayenne to the seasoned flour.
• Leftovers: reheat on a rack in the oven at 200°C (400°F) for 10–15 minutes to bring back the crunch.