Extra Crispy Fried Chicken Recipe By Food Fusion (Ramzan Special)

Here’s a recipe for **Extra Crispy Fried Chicken** inspired by **Food Fusion**, perfect for Ramzan or any occasion when you’re craving juicy, flavorful, and ultra-crispy fried chicken. This recipe uses a double-coating technique to ensure maximum crispiness!

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### **Ingredients:**

#### **For Chicken Marination:**
- 1 kg chicken (bone-in pieces, preferably thighs and drumsticks)
- 1 cup buttermilk (or plain yogurt thinned with a little water)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tsp paprika (for color, optional)
- 1 tsp mustard powder (optional, for extra flavor)

#### **For Coating:**
- 1.5 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp red chili powder
- 1 tsp black pepper powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional, for color)
- 1 tsp salt
- 1/2 tsp baking powder (for extra crunch)
- 1/2 tsp dried thyme or oregano (optional)
- 1/2 tsp dried rosemary (optional)

#### **For Frying:**
- Oil for deep frying (vegetable oil, canola oil, or sunflower oil)

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### **Instructions:**

#### **1. Marinate the Chicken:**
1. In a large bowl, mix buttermilk, ginger paste, garlic paste, red chili powder, black pepper powder, salt, paprika, and mustard powder.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for **at least 4-6 hours** (or overnight for best results).

#### **2. Prepare the Coating:**
1. In a large mixing bowl, combine all-purpose flour, cornstarch, red chili powder, black pepper powder, garlic powder, onion powder, paprika, salt, baking powder, thyme, and rosemary. Mix well.
2. Take out the marinated chicken from the fridge and let it sit at room temperature for 15-20 minutes before frying.

#### **3. Double-Coating the Chicken:**
1. Take each piece of chicken from the marinade (let excess drip off) and coat it thoroughly in the flour mixture. Press the flour onto the chicken to ensure it sticks well.
2. Dip the coated chicken back into the buttermilk marinade, then coat it again in the flour mixture. This double-coating ensures extra crispiness!
3. Place the coated chicken pieces on a tray and let them rest for **10-15 minutes** to allow the coating to set.

#### **4. Frying the Chicken:**
1. Heat oil in a deep frying pan or pot to **175°C (350°F)**. The oil should be hot but not smoking.
2. Carefully add the chicken pieces to the hot oil, a few at a time, to avoid overcrowding the pan.
3. Fry the chicken on medium heat for **12-15 minutes**, turning occasionally, until golden brown and crispy. Ensure the chicken is cooked through (internal temperature should reach 75°C or 165°F).
4. Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil.

#### **5. Serving:**
- Serve the **Extra Crispy Fried Chicken** hot with your favorite dipping sauces, coleslaw, or fries.
- It’s perfect for Iftar during Ramzan or as a party snack!

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### **Tips for Extra Crispy Chicken:**
- Use **cornstarch** in the coating for a lighter and crispier texture.
- Double-coating the chicken ensures a thick, crunchy crust.
- Let the coated chicken rest before frying to prevent the coating from falling off.
- Maintain the oil temperature while frying to avoid soggy chicken.

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Enjoy this super crispy and juicy fried chicken recipe! Let me know if you need any further tips or adjustments. 😊