Ingredients
For the Chicken Marinade:
340g chicken (thighs recommended, or breasts)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon chili powder
1 tablespoon cornstarch
For the Batter:
100g all-purpose flour
50g cornstarch
5g baking powder
½ teaspoon salt
½ teaspoon onion powder
1 teaspoon garlic powder
For the Wet Batter:
1 egg
30ml water
Instructions
- Marinate the Chicken: Mix chicken with salt, pepper, onion powder, garlic powder, chili powder, and cornstarch. Rest for at least 15 minutes.
- Prepare the Batter: Combine flour, cornstarch, baking powder, salt, onion powder, and garlic powder. Divide into two parts (2:1 ratio).
- Make Wet Batter: Add egg to smaller flour portion, whisk, then add water for smooth batter.
- Coat the Chicken: Dredge chicken in dry flour mixture, dip in wet batter, then coat again in dry flour. Shake off excess.
- First Fry: Heat oil to 350°F (175°C). Fry chicken 3 minutes per side until light golden. Remove and set aside.
- Second Fry: Return chicken to oil and fry another 3 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Rest for a few minutes before serving with sauces and sides.
Notes
Use chicken thighs for juicier meat or wings for snacks.
Add cayenne or paprika to the batter for heat.
Use sparkling water or buttermilk in wet batter for extra crispiness.
Make gluten-free with gluten-free flour blend.
Oven-bake or air fry for a lighter version.
Store in fridge for up to 3 days or freeze up to 2 months.
Reheat in oven at 375°F for 10–15 minutes; avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300–350
- Sugar: 0–1g
- Sodium: 400mg
- Fat: 18–20g
- Saturated Fat: 4–6g
- Unsaturated Fat: 12–14g
- Trans Fat: 0g
- Carbohydrates: 15–20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
