Indian-Spiced Buttermilk Fried Chicken

Indian-Spiced Buttermilk Fried Chicken

Raks Fried Chicken (RFC)

🔥 Extra crispy, bold Indian spices—no Colonel in sight!

Marinade (Overnight Magic)

• 1kg mix of drumsticks, thighs & tenders
• 500ml buttermilk
• 3 tsp garlic powder
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp kastoori methi
• 1 tsp ground cumin & ground coriander
• 1 tsp salt & black pepper
• Juice of ½ a lemon

Crispy Coating

• 300g plain flour
• 100g cornflour
• 1 tsp Kashmiri chilli powder
• 1 tsp garlic powder
• 1 tsp garam masala
• 1 tsp salt & ½ tsp black pepper
• Oil for frying – Veg or Sunflower

How To…

1️ – Marinate

Salt & lemon your chicken. Mix all marinade ingredients, coat the chicken, cover & chill overnight

2️ – Prep the Coating – Mix flour, cornflour & spices in a separate bowl

3️ – Double-Dip = Double Crunch

Heat oil to 175°C (medium-high heat).

First Dip → Straight from marinade to flour mix (shake off excess).

Back in the Buttermilk → Lightly coat again.

Second Dip → Back into the flour mix, pressing it on firmly

4️ – Fry Until Golden & Crispy

Tenders: 6-8 mins / Drumsticks & Thighs: 10-12 mins

🔥 Pro-Tip: Fry similar-sized pieces together for even cooking!

Drain on a wire rack (not paper towels—no soggy bottoms here)

5️ – Serve & Devour

Pair it with Maggi Tamarind + Chilli Masala Sauce = Indian BBQ Sauce heaven!

🔥 Who needs the Colonel when you’ve got RFC? 🍗😍

ENJOY MAY THE SPICE BE WITH YOU!

 

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