Fried Chicken Recipe – Crunchy Outside, Juicy Inside

There’s a reason fried chicken is such a universal comfort food: the contrast of a crackling, golden crust and tender, juicy meat hits every satisfying note. This recipe walks you through a reliable method that gives restaurant-style crunch without mystery — a flavorful marinade, a double-coating for extra crunch, and careful frying so the inside is cooked through but never dry. It’s straightforward, adaptable, and worth mastering.

Why this method works

Successful fried chicken depends on three things: flavor inside the meat, a dry-but-brittle crust, and controlled oil temperature. Here I use a short but effective marinade to season the meat, a wet-and-dry double coating (buttermilk + seasoned flour) for adhesion and texture, and a moderate frying temperature to cook through without burning. The result: crisp exterior, succulent interior.

Serves & timing

• Serves: 4 (about 8–10 pieces, depending on cut)
• Prep time: 30 minutes (plus 2–4 hours marination or overnight)
• Cook time: 20–30 minutes (depending on batch size)
• Total time: ~3 hours if marinated; active time ~1 hour

Ingredients

To embark on your culinary adventure and create Karachi Fried Chicken, gather the following ingredients:

For the Marinade:

• 500 grams of chicken pieces (bone-in or boneless, as per your preference)
• 1 cup of yogurt
• 2 tablespoons of ginger-garlic paste
• 1 teaspoon of red chili powder (adjust to your spice preference)
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Salt to taste

For the Coating:

• 1 cup of all-purpose flour
• 1/2 cup of cornflour
• 1 teaspoon of paprika
• 1/2 teaspoon of white pepper powder
• 1/2 teaspoon of black pepper powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried oregano
• Salt to taste

For Frying:

• Vegetable oil for deep frying

Now that you have all your ingredients ready, let's begin the captivating process of preparing Karachi Fried Chicken.

Step-by-Step Cooking Instructions

Step 1: Marinating the Chicken

Start by marinating the chicken pieces. In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, and salt. Mix these ingredients well to form a smooth marinade.

Add the chicken pieces to this marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 2 hours in the refrigerator. This allows the flavors to infuse and tenderize the meat.

Step 2: Preparing the Coating

While the chicken is marinating, let's prepare the coating. In a separate bowl, combine the all-purpose flour, cornflour, paprika, white pepper powder, black pepper powder, garlic powder, onion powder, dried thyme, dried oregano, and salt. Mix these dry ingredients thoroughly to create a flavorful coating.

Step 3: Coating the Chicken

Once the chicken has marinated, it's time to coat it with the seasoned flour mixture. Remove each chicken piece from the marinade, allowing any excess marinade to drip off.

Dredge the chicken pieces in the seasoned flour mixture, making sure they are evenly coated. Press the coating onto the chicken to ensure it adheres well.

Step 4: Letting the Coated Chicken Rest

Place the coated chicken pieces on a baking sheet or plate, allowing them to rest for about 15-20 minutes. This step helps the coating adhere better to the chicken and ensures a crispy texture when fried.

Step 5: Frying the Karachi Fried Chicken

In a deep skillet or a large frying pan, heat vegetable oil for deep frying. The oil should be at least 2-3 inches deep.

Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded. Fry them in batches if necessary to maintain the oil's temperature.

Fry the chicken pieces until they turn golden brown and crispy, which typically takes about 12-15 minutes for bone-in pieces and 8-10 minutes for boneless pieces. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Step 6: Serving the Karachi Fried Chicken

Serve your Karachi Fried Chicken hot and crispy. It's perfect for a family meal, a picnic, or a get-together with friends. Pair it with your favorite dipping sauces, such as ketchup, hot sauce, or a yogurt-based dip.

Pro tips for perfect results

Use buttermilk: It’s the secret tenderizer and flavor carrier. No buttermilk? Mix 1 cup milk + 1 tbsp vinegar and rest for 5 minutes.

Cornstarch or rice flour: These make the crust lighter and crunchier than all-flour alone.

Don’t overcrowd the pan: It keeps the oil temperature stable and prevents greasy chicken.

Maintain steady heat: If oil is too hot, exterior burns before interior cooks; too cool, coating absorbs oil. Adjust the heat to keep 165–175°C.

Double-fry option: For ultra-crisp skin, fry at 150–155°C until nearly done, rest, then finish at 180°C for a minute or two to crisp.

Flavor layers: Season the flour generously — most of the final flavor comes from the crust.

Variations

Spicy Korean-style: Toss fried pieces in a sauce of gochujang, honey, soy, and garlic.

Herby lemon: Add lemon zest and chopped rosemary to the flour mix and finish with a squeeze of lemon.

Southern buttermilk classic: Add cayenne and garlic powder; serve with coleslaw and biscuits.

Asian five-spice: Add ½ tsp five-spice powder and serve with sweet chili sauce.

Serving suggestions

Serve piping hot with fries or wedges, coleslaw, pickles, and a cooling dip (ranch, mint-yogurt, or spicy mayo). For a family meal, add steamed greens and buttery mashed potatoes.

Storage & reheating

Fridge: Store cooked fried chicken in an airtight container up to 3 days.

Reheat: Best reheated in an oven or air fryer at 180°C for 8–10 minutes — restores crispness better than microwave.

Freeze: Freeze in single layers on a tray, then bag for up to 2 months. Reheat from frozen in a 180°C oven for 15–18 minutes.

Common mistakes & fixes

Soggy crust: Oil too cool or overcrowded pan — keep oil hot and fry in batches.

Burnt outside, raw inside: Oil too hot or pieces too large — lower heat and finish in oven if needed.

Coating falls off: Let the dredged pieces rest on a rack for the coating to set before frying.

FAQs

Can I use boneless chicken for Karachi Fried Chicken?

Yes, you can use boneless chicken pieces for a quicker cooking time and easier eating experience. Adjust the frying time accordingly.

What is the purpose of yogurt in the marinade?

Yogurt not only adds flavor but also tenderizes the chicken, making it juicy and succulent.

Can I make Karachi Fried Chicken less spicy?

Certainly! Adjust the quantity of red chili powder in the marinade to suit your spice tolerance.

What are some popular dipping sauces for Karachi Fried Chicken?

Popular choices include ketchup, hot sauce, garlic aioli, or a yogurt-based dip with herbs and spices.

Can I use a different type of flour for the coating?

While all-purpose flour and cornflour create a crispy texture, you can experiment with alternatives like rice flour or chickpea flour for different textures and flavors.

Final thoughts

Great fried chicken is technique more than trickery: proper seasoning, a reliable coating, and patience at the fryer. With this method, you’ll get consistent crunch and moist, flavorful meat that makes home cooking feel like a treat. Once you’re comfortable, experiment with spice blends and finishing sauces — fried chicken is endlessly adaptable and always worth the small effort.

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