One good thing about chicken is that they are one of the foods that can be eaten throughout the year and we all enjoy a good fried chicken. This fried chicken is super crispy, made with skin on and dipped in a generous amount of buttermilk then dip fried. To begin cut the chicken pieces with the knife and put them in a bowl with skin on. In a bowl add buttermilk.

Then add chili powder, ginger garlic paste, cumin powder, pepper powder, graham masala powder, coriander powder, salt, and herbs into the bowl. As you add the ingredients keep mixing using a wire whisk then add a little all-purpose flour to the bowl and mix it together. Pour the mixture over the chicken sit in the juice for hours then put it in the fridge for about 5 to 6 hours then fry it.

To fry the chicken, add oil to a pan that is over the heat. Next, add bay leaves to the pan, and some chopped onion, and use your spoon and stir. Sauté the onions a little bit then add chopped garlic. Keep stirring as you add them. Then add some ginger paste and keep stirring as they cook. Next add tomato puree, chili powder, capsicum, and keep stirring the mixture as they cook. Add water to the mixture and salt.

Add a little bit of biriyani masala and mint coriander leaves. Bring it to a little boil. Once it boils add boiled beans then add your soaked rice it can be basmati rice, regular long-grain, or any type you prefer. Next, add some cumin powder and a little butter to make an excellent flavour.

Next, sprinkle some grated processed cheese. When much of the moisture is absorbed put the lid on and let it cook in low flame. Next, fix your chicken. In a bowl add all-purpose flour in which you mix in cornflour and baking powder. Mix the mixture with your clean hands. To make season flour add in salt. Chilli powder, pepper powder and add some seasoning to the flour and mix it well. Next, get your ice water and chicken pieces.

From the soaked chicken take one piece put it in the flour and press it to cover the chicken with the flour to get it nice and crunchy after frying. Once it is well coated take the chicken piece and dip it in the ice-cold water remove it and then coat it again in the seasoned flour. This time around don’t press it just turn it and shake it to remove excess flour and put it in a tray. Do the same for the rest of the chicken pieces next get your pan and put your oil and let it heat up.

Then put your coated chicken pieces inside and fry it over medium heat for about 8 to 10 minutes. Next in the rice add some cheese that is grated and mix it. The melting cheese will give some good taste. Once the pieces are cooked remove them from the oil and let them dry on a paper towel. Then you can serve your rice on a plate and serve with the crunchy chicken.


Chicken Marinade;

  • The skin on Chicken Pieces (Drumstick / Thighs)
  • Buttermilk (enough to fully submerge chicken)
  • Chili Powder
  • Cumin / Garlic Paste (or Cumin and Garlic Powder)
  • Pepper
  • Garam Masala
  • Coriander Powder
  • Salt
  • Flavoring Herbs ((Oregano / Thyme / Rosemary)
  • A small handful of all-purpose flour (¼ to ½ cup)

Mix buttermilk, herbs, and spices together in a bowl. Whisk in flour till fully combined.
Put chicken pieces in a large bowl. Pour marinade over chicken. Cover the bowl and refrigerate the chicken for a minimum of 5 to 6 hours.

Chicken Breading;

  • All-Purpose Flour (Maida)
  • Corn flour (or corn starch) (1 to 2 T for every cup of flour)
  • Baking Powder (~1 tsp for every cup of flour)
  • Salt
  • Chili Powder
  • Pepper
  • Mixed Herb Seasoning (Oregano / Thyme / Rosemary)
  • Ice Cold Water
  • Oil


  1. Mix flour, cornflour, baking powder, salt, chilli powder, pepper, and mixed herb seasoning in a bowl.
  2. Dip chicken from the marinade into the flour mixture, and press flour onto the chicken.
  3. Dip chicken into ice-cold water and then coat in seasoned flour, do not press flour in, Shake chicken pieces.
  4. Fry chicken pieces in med-high oil for 8-10 minutes, (or until breast pieces register at 160 degrees and drumstick/thigh pieces register at 175 degrees on meat thermometer). Make sure not to overcrowd the pan.