Instead, for a crispy coating, I like to combine flour and cornstarch (or rice flour) in a 4 to 1 ratio; 1 cup flour to ¼ cup cornstarch. This lightens the batter by removing some gluten.

People can and do use other types of flour, but self-rising flour is better because it automatically rises and crisp up, which is definitely something we want with fried chicken. Technique is also ...

The crunchiest, most delicious fried chicken involves just a few simple steps -- brining and dredging in flour or dipping in a floury batter, then frying until gorgeously golden.

Can you bake or air-fry this chicken instead? Yes! To bake, place the coated chicken on a wire rack over a baking sheet and bake at 200°C (392°F) for 30-35 minutes, flipping halfway through. For ...

She uses boneless skinless chicken thighs and chops them into small pieces. Then she mixes the pieces into the marinade and leaves the flavours to sink in for five to 24 hours in the fridge.

To begin making your homemade fried chicken, place 10 thighs or drumsticks (or a mix) in a container, cover with 500ml buttermilk and refrigerate for 12 hours.