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- Prepare the coating
- In a bowl, mix all coating ingredients thoroughly.
- For a finer texture, lightly grind the mixture (optional).
- Transfer to a large plastic bag or shallow dish.
- Coat the chicken
- Dip each chicken piece into the beaten eggs.
- Coat thoroughly in the flour mixture.
- Press coating firmly onto the chicken for better crispiness.
- Heat the oil
- Heat oil in a deep frying pan to about 175°C (350°F).
- Fry the chicken
- Fry pieces over medium-low heat until golden brown.
- Turn occasionally for even cooking (about 12–15 minutes total).
- Finish cooking
- Cover the pan and cook on low heat for another 10–15 minutes until fully cooked.
- Internal temperature should reach 75°C (165°F).
- Drain & rest
- Place chicken on paper towels or a rack to remove excess oil.
- Let rest a few minutes before serving.
🔥 Optional Variations
- Buttermilk Marinade: Soak chicken overnight for extra tenderness
- Extra Crispy: Add panko or crushed cornflakes to the flour
- Oven Version: Bake at 200°C (400°F) for 30–40 minutes
- Sweet Twist: Drizzle with honey after cooking
💡 Pro Tips
- Don’t overcrowd the pan—cook in batches
- Keep oil temperature steady for crisp results
- Season the chicken lightly before coating for deeper flavor
- Use a rack instead of paper towels for best crispiness
🧊 Storage & Reheating
