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Aunt Hazel's Kitchen

Crispy Fried Chicken.

Golden and crispy outside, juicy and flavourful inside — double-coated, buttermilk-marinated homestyle crispy chicken.

Time
30 min marinade + 20 min cooking
Serves
4 servings
Season
All Year
Difficulty
Medium

The Story

The secret to crispy chicken begins with the marinade. Buttermilk tenderises the protein while its mild acidity flavours the meat from within. The double-dredging technique that follows creates that irresistible crunch that will impress everyone at the table. This recipe blends classic American-style frying with a Turkish spice sensibility.

A truly crispy chicken must be just as perfect inside as it is outside.

Instructions

7 Steps

  1. Place chicken in a deep bowl. Whisk buttermilk and egg together and pour over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes (ideally 2 hours).

  2. In a wide bowl, mix flour, cornstarch and all the spices thoroughly.

  3. Remove marinated chicken from the liquid. Dredge thoroughly in the flour mixture, shaking off the excess.

  4. Dip back into the marinade liquid, then coat in flour a second time (double-coating is the key to crunch).

  5. Heat a pan or fryer to 175°C. Fry in small batches so the oil temperature doesn't drop.

  6. Fry each side for 6–8 minutes until deep golden. If using a probe thermometer, internal temperature should reach 74°C.

  7. Transfer to a wire rack or paper towel. Season immediately with salt and serve hot.

Hazel's Note

Keeping a steady oil temperature is the most critical step — too high and the outside burns while the inside stays raw; too low and the chicken absorbs oil. No thermometer? Drop a pinch of flour: if it bubbles immediately, the oil is ready. Reheat leftovers in a 180°C oven for 10 minutes to restore crunch.

Main Dishes · All Year · Medium · tavuk · kızartma · çıtır · ana yemek · kolay marine

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