Crispy chicken

Ingredients

• 600–1,000 gchicken thigh steaks (boneless, skinless)
• 500 gbuttermilk
• 3eggs
• 30 ml (2 tbsp)BBQ seasoning blend
• 5 ml (1 tsp)salt
• 250 gplain flour
• 100 gcornflour
• 15 ml (3 tsp)smoked paprika
• 10 ml (2 tsp)sweet paprika
• 5 ml (1 tsp)granulated garlic
• 10 ml (2 tsp)salt

Instructions

1. 1

   Marinate the chicken

   Ideally, start in the morning or at least about 2 hours before cooking. Pat the chicken dry and cut it into your preferred size. Mix the other marinade ingredients in a sealable container, add the chicken and leave it in the fridge for at least 30 minutes and up to 12 hours.

2. 2

   Mix the coating

   Combine all the coating ingredients thoroughly, then tip them into a deep plate or shallow bowl.

3. 3

   Make the craggy coating

   Take the chicken out of the fridge. Add 6–7 tablespoons of marinade to the flour mixture and stir with a fork to form small clumps. Coat the chicken pieces one at a time, turning them and gently pressing the clumps onto the surface, then place them on a wire rack. Repeat until all the chicken is coated.

4. 4

   Heat the oil

   Preheat a deep fryer to 170°C, or heat frying oil in a saucepan to about 170°C. If using a saucepan, begin at around four-fifths of the heat and wait until bubbles rise around a wooden skewer dipped into the oil; this indicates that the oil is hot enough.

5. 5

   Fry until golden

   Fry the chicken in batches until golden brown, allowing about 6–7 minutes per batch. The time depends on the size of the pieces; cook in 3–4 batches, then serve.

What is crispy chicken?

Crispy fried chicken is a familiar American-style dish: pieces of chicken are coated and fried until the outside is crunchy and the meat is cooked through. This version uses boneless chicken thigh steaks, also known as Pollo Fino, and a spiced flour coating.

The method builds a rough, craggy crust by mixing some of the marinade into the coating. Those little clumps cling to the chicken and fry into crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 638 calories, 47g protein, 81g carbs, 12g fat.

The chicken supplies most of the protein, while the flour and cornflour contribute much of the carbohydrate. The coating and frying oil account for much of the fat; serve a portion with salad or vegetables for a more balanced plate.

The marinade and chicken

Chicken thighs: boneless thigh steaks are convenient to cut into even pieces and are well suited to frying. Pat them dry before cutting so the marinade coats them rather than sitting on excess surface moisture.

Buttermilk and seasoning: the buttermilk, eggs, BBQ seasoning and first measure of salt make up the marinade. Give the chicken at least 30 minutes in the fridge, or leave it for up to 12 hours as the recipe directs.

Building the coating

Flour and cornflour: mixing the two with paprika, granulated garlic and salt gives the chicken its seasoned outer layer. Combine them evenly before adding any marinade.

Small clumps: stir 6–7 tablespoons of marinade into the coating with a fork. Aim for scattered little lumps rather than a smooth paste, then press them gently onto the chicken as you coat it.

Frying in batches

Oil temperature: heat the oil to about 170°C before adding the chicken. A wooden skewer test is included in the method for checking the oil in a saucepan; use care around hot oil.

Batch size: fry the pieces in 3–4 batches rather than crowding the pan or fryer. The recipe gives 6–7 minutes as a guide, but the size of the pieces affects how long they need.

Serving and doneness

Golden coating: look for an evenly golden-brown crust and allow excess oil to drain briefly on a rack. For food safety, check that the thickest pieces are cooked through; a food thermometer should read 74°C in the centre.

On the plate: serve the chicken hot with a fresh salad or vegetables to balance the rich fried coating. Chips or another potato side make it a more substantial meal.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a more even pace.
• Leave enough time for the marinade, even if you use the minimum 30 minutes.
• Add the marinade to the coating a tablespoon at a time so you can keep the clumps small.
• Set up a wire rack before coating the chicken so the pieces can wait without being stacked.
• Check the centre of the thickest piece reaches 74°C before serving.
• Keep the batches small so the chicken has room to fry.

Variations

• Adjust the seasoning: use a different BBQ seasoning blend to change the spice profile.
• Add heat: mix chilli powder into the coating for a hotter crust.
• Use chicken breast: cut it into evenly sized pieces and check the centre for doneness.
• Serve as a sandwich: tuck the fried chicken into a bun with salad.
• Make it a meal: add chips or a simple vegetable side.

Common mistakes to avoid

• Skipping the marinade: the method relies on it for flavour and coating adhesion; allow at least 30 minutes.
• Mixing the coating smooth: small clumps help create a craggy crust; stir in the marinade with a fork.
• Leaving pieces uncoated: turn each piece and gently press the coating clumps onto it.
• Crowding the fryer: the recipe calls for 3–4 batches; fry in stages instead.
• Guessing by colour alone: check the thickest piece is cooked through, ideally with a thermometer.
• Using oil that is not hot enough: heat it to about 170°C before frying.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat in an oven or air fryer until piping hot; the coating may soften somewhat in storage.

Frequently asked questions