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Photo of Fried Chicken by Deviyani Srivastava at BetterButter

Fried Chicken

Deviyani Srivastava
720 minutes
Prep Time
23 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Fried Chicken RECIPE

Recipe inspired from Marcus Samuelsson on Tasty.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • American
  • Frying
  • Appetizers

Ingredients Serving: 6

  1. 2 Cups water
  2. 1/2 cup salt
  3. 6 cups cold ice water
  4. 4 chicken thighs
  5. 4 chicken drumsticks
  6. 2 cups buttermilk
  7. 3/4 Cup coconut Milk
  8. 2 cloves garlic
  9. 1 tbsp chicken shake, plus additional for serving
  10. 2 cups All purpose flour
  11. 1/4 cup semolina flour
  12. 2 tbsp cornstarch
  13. 1 tbsp pepper
  14. oil for frying
  15. For the chicken shake:
  16. 1/4 cup mix of chilli flakes and red chilli powder
  17. 2 tbsp cumin powder
  18. 2 tbsp pepper powder
  19. 1 1/2 tsp garlic powder
  20. 1 1/2 Tsp salt
  21. 1 1/2 tsp onion powder
  22. 1 tsp cardamom powder
  23. 1 1/2 tsp coriander powder
  24. 1 tsp ground cloves
  25. 1/4 tsp cinnamon powder
  26. 1 tsp ground fenugreek
  27. 1 tsp ginger powder
  28. 2 tbsp ginger garlic paste
  29. 2 tsp garam masala


  1. In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
  2. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
  3. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light.
  4. In a 9×13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade.
  5. Fill a large wok with 2/3 full with oil over medium-high heat.
  6. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
  7. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet.
  8. Working in batches, fry the chicken until it is brown and golden on both sides for about 10 minutes per batch. Adjust heat to keep the oil hot. Drain on a wire rack set over a baking sheet.
  9. Serve hot with ketchup.

Reviews (2)  

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Kamini Pawar
Kamini Pawar   Dec-02-2017

Delicious chicken:ok_hand::ok_hand::ok_hand:

Madhuchanda Sharma
Madhuchanda Sharma   Dec-06-2016

nice recipe deviyani ji

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