This extra crispy golden fried chicken plate is the kind of meal that brings everyone to the table. With a perfectly seasoned coating and juicy interior, it delivers that satisfying crunch in every bite. Paired with a light, fresh salad, it balances richness with freshness for a complete and comforting dish.
Why You’ll Love This Recipe
This recipe stands out for its irresistible texture and flavor. The combination of buttermilk marination and a crunchy flour-cornflake coating ensures each piece of chicken is both tender and crispy. It’s simple enough for a casual dinner yet impressive enough for guests. The seasoning blend adds depth without being overpowering, and the side salad provides a refreshing contrast. Whether you’re cooking for family or friends, this dish is a reliable favorite that feels homemade and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 chicken drumsticks and thighs
2 cups buttermilk
2 cups all-purpose flour
1 cup crushed cornflakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cayenne pepper (optional)
oil for frying
For the side salad:
2 cups lettuce, chopped
½ cucumber, sliced
½ cup cherry tomatoes, halved
1 tablespoon olive oil
pinch of salt
Directions
Start by marinating the chicken. Place the chicken pieces in a large bowl and pour the buttermilk over them. Add paprika, garlic powder, salt, and black pepper. Mix well to ensure all pieces are coated. Cover and let it marinate for at least 20 minutes. This step helps tenderize the chicken and infuse it with flavor.
Next, prepare the coating. In a separate bowl, combine the flour, crushed cornflakes, onion powder, and cayenne pepper if using. Mix thoroughly so the seasoning is evenly distributed. The crushed cornflakes are key to achieving that extra crispy texture.
Remove the chicken from the marinade, allowing excess liquid to drip off. Dip each piece into the flour mixture, pressing firmly so the coating sticks well. Make sure each piece is fully covered for a thick, crunchy crust.
Heat oil in a deep pan over medium heat. Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding the pan. Cook each piece until golden brown and fully cooked inside, about 10–12 minutes depending on size. Turn occasionally to ensure even cooking.
While the chicken is frying, prepare the salad. In a bowl, combine lettuce, cucumber, and cherry tomatoes. Drizzle with olive oil and sprinkle with a pinch of salt. Toss gently to combine.
Once the chicken is done, remove it from the oil and place it on paper towels to drain excess oil. Serve hot alongside the fresh salad.
Servings and timing
This recipe serves 3 people.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Approximate calories: 780 per serving
Variations
You can adjust this recipe to suit your taste. For a spicier version, increase the cayenne pepper or add chili flakes to the coating. If you prefer a milder flavor, skip the cayenne altogether. You can also use boneless chicken pieces for easier eating. For a healthier alternative, try baking the coated chicken in the oven at a high temperature until crispy, though the texture will differ slightly. Adding herbs like dried oregano or thyme to the coating can also give a unique twist.
Storage/Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven at 180°C (350°F) for about 10–15 minutes to restore its crispiness. Avoid microwaving if possible, as it can make the coating soft. The salad is best prepared fresh, but you can store undressed vegetables separately for up to a day.
FAQs
Can I use chicken breast instead of drumsticks?
Yes, chicken breast can be used, but adjust cooking time to prevent drying out.
Why is buttermilk used in this recipe?
Buttermilk helps tenderize the chicken and enhances flavor while keeping it juicy.
How do I know the chicken is fully cooked?
The inside should no longer be pink, and juices should run clear.
Can I make this recipe without cornflakes?
Yes, but cornflakes add extra crunch. You can substitute with breadcrumbs.
What oil is best for frying?
Use oils with a high smoke point like vegetable or sunflower oil.
Can I marinate the chicken longer?
Yes, marinating for a few hours or overnight will deepen the flavor.
How do I keep the coating from falling off?
Press the coating firmly onto the chicken and avoid excessive moisture.
Can I air fry this chicken?
Yes, though the texture may be slightly less crispy than deep frying.
What can I serve besides salad?
You can serve fries, mashed potatoes, or rice as alternatives.
Is this recipe suitable for kids?
Yes, just reduce or omit the cayenne pepper for a milder taste.
Conclusion
This extra crispy golden fried chicken plate is a satisfying dish that combines bold flavors with a perfect crunch. The simple ingredients and straightforward steps make it accessible, while the result feels like a special treat. Paired with a fresh salad, it becomes a balanced meal that’s both comforting and delicious. Whether for a family dinner or a weekend feast, this recipe is sure to become a go-to favorite.
