Crispy Fried Chicken Recipe – Ginger Garlic & Herb Marinated

Last Updated on 2 months by Neha Deshmukh

Crispy Fried Chicken Recipe – Ginger Garlic & Herb Marinated

Introduction

Oh, fried chicken. Is there anything more comforting? I remember the first time I tried to make it at home – it was a bit of a disaster, honestly! But after a lot of experimenting, I’ve landed on a recipe that’s consistently crispy, juicy, and packed with flavour. This isn’t your average fried chicken; the ginger-garlic marinade and the blend of herbs really take it to another level. It’s perfect for a weekend treat, a game-night snack, or just when you’re craving something seriously delicious.

Why You’ll Love This Recipe

This crispy fried chicken is a winner for so many reasons! It’s relatively easy to make, even for beginner cooks. The marinade tenderizes the chicken beautifully, ensuring it’s incredibly juicy. And that coating? Oh, it’s so crispy! Plus, the aromatic herbs add a wonderful freshness that balances the richness of the fried chicken.

Ingredients

Here’s what you’ll need to make this amazing fried chicken:

• 2 chicken legs
• 1 chicken breast (cut into 2 halves)
• Salt to taste (about 1 tsp)
• 1 teaspoon red chili powder or paprika powder
• ?? teaspoon roasted coriander powder (around 1 tsp)
• ?? teaspoon white pepper powder (about ½ tsp)
• ?? teaspoon ginger garlic paste (1 tbsp)
• ?? teaspoon basil and oregano leaves (1 tsp total, or ½ tsp each)
• 1 egg
• 1 cup buttermilk (about 240ml)
• 3 tablespoon all-purpose flour (maida) (about 30g)
• 3 tablespoon corn starch (about 24g)
• As needed oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Buttermilk: Don’t skip the buttermilk! It’s a game-changer for tenderizing the chicken. The lactic acid breaks down the proteins, resulting in super-soft chicken. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
• Basil & Oregano: I love the combination of basil and oregano – it adds a lovely Mediterranean touch. Feel free to experiment with other herbs like thyme or rosemary, too!
• Cornstarch: This is the secret to extra-crispy fried chicken. Cornstarch creates a lighter, crispier coating than flour alone. It’s a little trick my grandmother taught me!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the salt, red chili powder, coriander powder, white pepper powder, ginger garlic paste, basil, and oregano.
2. Add the chicken pieces to the bowl and coat them evenly with the marinade. Make sure every nook and cranny is covered!
3. Cover the bowl and refrigerate for at least 30 minutes. Longer is even better – up to overnight!
4. While the chicken marinates, prepare the egg wash. In a separate bowl, beat the egg and mix it with the buttermilk.
5. On a plate, combine the all-purpose flour, corn starch, salt, red chili powder, and white pepper powder. This is your coating mixture.
6. Now, it’s time to coat the chicken. Dip each marinated chicken piece into the egg wash, making sure it’s fully coated.
7. Then, dredge the chicken in the flour mixture, pressing gently to ensure it adheres well. You want a nice, even coating.
8. Heat oil in a deep pan over medium heat. You want enough oil to fully submerge the chicken.
9. Carefully add the coated chicken to the hot oil. Fry for 8-10 minutes, turning occasionally, until golden brown and crispy. Keep the heat on low to medium to ensure the chicken cooks through without burning.
10. Remove the fried chicken from the oil and drain on paper towels.
11. Serve hot with your favourite dipping sauce – I love tomato ketchup!

Expert Tips

• Don’t overcrowd the pan! Fry the chicken in batches to maintain the oil temperature.
• Use a thermometer to ensure the oil is at the right temperature (around 160-170°C or 320-340°F).
• For extra crispy chicken, double-coat it in the flour mixture.

Variations

• Spice Level Adjustments: If you like it spicy, add more red chili powder or a pinch of cayenne pepper to the marinade.
• Air Fryer Adaptation: You can also make this in an air fryer! Preheat your air fryer to 200°C (400°F). Lightly spray the coated chicken with oil and air fry for 15-20 minutes, flipping halfway through.
• Gluten-Free Coating Options: For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your cornstarch is also gluten-free.
• Regional Spice Blend Variations: My friend’s mom makes a fantastic version with garam masala and turmeric in the marinade – it’s amazing! Feel free to experiment with your favourite Indian spice blends.

Serving Suggestions

This crispy fried chicken is delicious on its own, but it’s even better with some sides! I love serving it with:

• Coleslaw
• Mashed potatoes
• A fresh salad
• Garlic bread

Storage Instructions

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

• Is buttermilk essential for this recipe? While you can substitute it, buttermilk really does make a difference in tenderness. It’s worth using if you can!
• Can I marinate the chicken overnight? Absolutely! Marinating overnight will result in even more flavourful and tender chicken.
• What oil is best for deep frying? I prefer using vegetable oil or canola oil for deep frying. They have a high smoke point and a neutral flavour.
• How do I ensure the chicken is cooked through? Use a meat thermometer to check the internal temperature. It should reach 74°C (165°F).
• Can I use chicken thighs instead of legs and breast? Yes, you can! Chicken thighs are even more forgiving and stay juicy during frying. Just adjust the cooking time accordingly.