Roasted Chicken
Roasted chicken recipe – step-by-step guide with ingredients, cooking tips, health benefits, and FAQs. Make restaurant-style crispy chicken at home
Ingredients
- 1 whole chicken (cut into 8 pieces) or 1 kg chicken pieces
- 2 cups buttermilk (or yogurt mixed with water) – for marination
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp dried oregano or thyme
- 2 cups all-purpose flour
- ½ cup cornflour (for extra crispiness)
- 2 eggs (beaten)
- Oil – for deep frying (preferably peanut, sunflower, or canola oil)
Instructions
Step 1 – Marinate The Chicken
- Wash and pat dry the chicken pieces.
- In a bowl, mix buttermilk (or yogurt), 1 tsp garlic powder, 1 tsp paprika, ½ tsp black pepper, and salt.
- Add chicken pieces, coat well, cover, and refrigerate for at least 4 hours or overnight (for juicier chicken).
Step 2 – Prepare The Coating
- In a separate bowl, mix flour, cornflour, remaining garlic powder, onion powder, chili powder, oregano/thyme, paprika, and black pepper.
- Beat the eggs in another bowl.
Step 3 – Coat The Chicken
- Remove chicken from marinade and let excess liquid drip.
- Dip each piece in the flour mixture → then into the egg → then back into the flour mixture (double coating gives extra crunch).
- Place coated chicken on a tray for 10 minutes to set the coating.
Step 4 – Fry The Chicken (Roasting Style)
- Heat oil in a deep fryer or heavy-bottomed pot to 170–175°C (340–350°F).
- Carefully add chicken pieces in batches (don’t overcrowd).
- Fry for 12–15 minutes until golden brown and crispy, turning occasionally.
- Check internal temperature with a meat thermometer (should be 75°C / 165°F).
- Place on a wire rack or paper towels to drain excess oil.
Step 5 – Serve
- Serve hot with fries, coleslaw, garlic sauce, or ketchup.