Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Southern Fried Chicken
Buttermilk-brined chicken with a perfectly seasoned, crackling crust — the gold standard of fried chicken.
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4 hrPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 8 chicken pieces
- For brine: 500ml buttermilk, 1 tbsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp garlic powder, hot sauce
- For coating: 2 cups flour, 1 tbsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper
- Oil for frying
Instructions
- Brine the chicken in the buttermilk mix for at least 4 hours, ideally overnight.
- Mix the coating ingredients.
- Lift the chicken straight from the brine into the coating; press well to coat.
- Fry in 170C oil for 15-18 minutes until deep golden and cooked through.
- Drain on a rack.
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Tara’s tips
- The brine is non-negotiable — that's what makes it juicy.
- 170C cooks the inside before the crust burns.
Serving suggestions
- Serve with mash, coleslaw and gravy.
Storage & reheating
Keeps 2 days; great cold.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Wings only?
Fry for 10-12 minutes.
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