For Marination:

Chicken (drumsticks or boneless): 500g

Buttermilk (chaach) or curd: 1 cup

Red chilli powder: 1 tsp

Black pepper: ½ tsp

Salt: as per taste

Ginger garlic paste: 1 tbsp

Lemon juice: 1 tbsp (optional)

For Coating:

Maida (all-purpose flour): 1 cup

Cornflour: ½ cup

Baking powder: ½ tsp

Red chilli powder: 1 tsp

Mixed herbs / Oregano (optional): ½ tsp

Salt & Pepper: to taste

Other:

Oil for deep frying

Cold water (for double coating)

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Instructions:

1. Marinate Chicken:

Mix all marination ingredients in a bowl.

Add chicken and coat well. Cover and refrigerate for at least 2-4 hours (overnight is best for juicy texture).

2. Prepare Coating:

In another bowl, mix maida, cornflour, spices, herbs, baking powder, and salt.

3. Coating Process (Double Coat for extra crisp):

Take marinated chicken.

First, coat it in dry flour mixture.

Then dip it in cold water.

Again coat it in flour mixture, pressing slightly to get craggy/crispy texture.

4. Fry It:

Heat oil on medium flame. Test with a small piece—it should sizzle.

Deep fry 2-3 pieces at a time until golden brown and cooked inside (approx 6-8 mins depending on size).

Keep flame medium to ensure proper cooking inside.

5. Drain and Rest:

Place fried chicken on tissue or wire rack to drain extra oil.

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Tips for KFC-style Crunch:

Use cold water for better crumbles.

Press flour coating firmly for a wrinkled texture.

Don’t overcrowd the pan while frying.