By Akshara
November 23, 2025
Buttermilk helps soften chicken fibres, which results in pieces that stay juicy inside even after frying. The seasoned flour coating creates a crisp, flaky crust that clings to the chicken beautifully. Allowing the coated pieces to rest briefly before frying helps the crust stick better. It tastes best fresh but remains flavourful even after cooling slightly.
500 g chicken (drumsticks or thigh pieces work best) 1 cup buttermilk 1 tsp paprika 1 tsp garlic powder 1 cup flour ½ tsp black pepper Salt and oil
Combine buttermilk, salt, paprika and garlic powder, then coat the chicken thoroughly and marinate for at least 2 hours or overnight.
Mix flour, pepper, paprika and salt in a separate bowl. Press the chicken firmly into the flour mixture to form a good crust.
Let the coated chicken rest for 10 minutes so the flour adheres well.
Fry on medium heat until golden and crisp, making sure the chicken cooks through without burning the crust.