Crispy Golden Halal Fried Chicken Recipe

Hey there, food lovers! Craving some seriously delicious, crispy fried chicken that’s also halal? You’ve come to the right place! Get ready to make the most mouthwatering fried chicken you’ve ever tasted, right in your own kitchen. This recipe is all about achieving that perfect golden-brown, crunchy exterior while keeping the chicken juicy and flavorful on the inside. And yes, we’re making sure everything is halal-friendly so everyone can enjoy! Let’s get frying!

Yields: 6 servings Prep time: 30 minutes (plus marinating time, at least 2 hours, ideally overnight) Cook time: 20-25 minutes

Ingredients You’ll Need

For the Brine & Marinade:

• 3 lbs Halal Chicken pieces (drumsticks, thighs, breasts – your choice! Bone-in and skin-on work best for flavor and juiciness)
• 4 cups Buttermilk (You can make a quick buttermilk substitute by adding 4 tablespoons of white vinegar or lemon juice to 4 cups of milk, let it sit for 5 minutes)
• 2 tablespoons Salt (Kosher salt or sea salt are great)
• 1 tablespoon Sugar (White or brown sugar works)
• 1 tablespoon Black Pepper (Freshly cracked is amazing, but ground is fine too)
• 1 tablespoon Paprika (Smoked paprika adds a wonderful depth of flavor!)
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Cayenne Pepper (Optional, for a little kick!)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 Lemon, sliced into rounds (optional, adds a fresh zest)
• 4 cloves Garlic, smashed (optional, for extra garlic flavor)

For the Dredging & Frying:

• 3 cups All-Purpose Flour
• 1 cup Cornstarch (This is key for extra crispiness!)
• 2 tablespoons Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Paprika
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Baking Powder (Another secret for extra crispy and light crust!)
• 1 teaspoon Cayenne Pepper (Optional, adjust to your spice preference)
• Vegetable Oil or Canola Oil, for frying (enough to fill your pot to about 3-4 inches deep)

Let’s Get Cooking!

Step 1: Brining and Marinating the Chicken (The Night Before or at Least 2 Hours Ahead)

This step is crucial for juicy and flavorful fried chicken. Don’t skip it! Brining helps the chicken retain moisture during frying, and the marinade infuses it with delicious flavors.

1. Prepare the Brine: In a large bowl, whisk together the buttermilk, salt, sugar, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), thyme, and oregano. Stir until the salt and sugar are dissolved.
2. Add Flavor Boosters (Optional but Recommended): Toss in the lemon slices and smashed garlic cloves into the buttermilk mixture. These will add a subtle but delightful layer of flavor to your chicken.
3. Submerge the Chicken: Place your halal chicken pieces into the buttermilk brine. Make sure the chicken is fully submerged. You can use a plate to weigh it down if needed.
4. Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or ideally overnight. The longer it marinates, the more flavorful and tender your chicken will be. Overnight marinating is highly recommended for the best results.

Step 2: Preparing the Dredging Station

While the chicken is marinating, you can prepare your dredging station. This will make the coating process smooth and efficient.

1. Combine Dry Ingredients: In a large, shallow dish or a wide bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, baking powder, and cayenne pepper (if using). Make sure everything is well combined to evenly distribute the spices and cornstarch.
2. Set up Dredging Station: Have your marinated chicken ready to go, along with the bowl of flour mixture. You might also want to set up a wire rack lined with paper towels to place the fried chicken on after frying to drain excess oil.

Step 3: Dredging the Chicken

Alright, let’s get to the heart of the crispiness – coating the chicken! This step is where we transform our marinated chicken into pieces of golden, crunchy delight. Think of it like giving your chicken a delicious, crispy jacket that will make every bite heavenly. Getting this right is key to that signature fried chicken crunch we all crave!

1. Remove Chicken from Marinade: Take the chicken pieces out of the buttermilk marinade and let any excess buttermilk drip off. You don’t need to pat it completely dry, a little bit of moisture helps the flour adhere better.
2. Dredge in Flour Mixture: Working one piece at a time, generously dredge each chicken piece in the flour mixture. Make sure to coat it completely, pressing the flour mixture into all the nooks and crannies. This is how you get that wonderfully textured crust.
3. Double Dredge (Optional, for Extra Crispy Crust): For an even crispier crust, you can double dredge. After the first dredging, dip the chicken piece back into the buttermilk marinade (just a quick dip), and then dredge it again in the flour mixture. This double coating will give you an extra thick and crunchy crust.
4. Rest on Rack: Place the dredged chicken pieces on a wire rack while you heat up the oil. This allows the coating to set a bit and helps prevent soggy spots during frying. Let them rest for about 10-15 minutes while you heat the oil.

Step 4: Frying the Chicken

Now for the exciting part – frying! Safety first: always be careful when working with hot oil.

1. Heat the Oil: Pour vegetable oil or canola oil into a large, heavy-bottomed pot or a deep fryer until it’s about 3-4 inches deep. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small pinch of flour into it. If it sizzles and browns slowly, the oil is ready.
2. Fry in Batches: Carefully place the dredged chicken pieces into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry in batches, about 2-3 pieces at a time, depending on the size of your pot.
3. Maintain Oil Temperature: Keep the oil temperature consistent between 325-350°F (160-175°C) throughout frying. Adjust the heat as needed to maintain this temperature. If the chicken is browning too quickly, lower the heat. If it’s not browning enough, raise it slightly.
4. Frying Time: Fry the chicken for about 6-8 minutes per side for smaller pieces like drumsticks and wings, and 8-12 minutes per side for larger pieces like thighs and breasts. The chicken is done when it’s golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature in the thickest part of the chicken, avoiding the bone.
5. Drain Excess Oil: Once the chicken is cooked through and golden brown, remove it from the oil with tongs or a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the crust crispy.

Step 5: Serving and Enjoying!

Your crispy golden halal fried chicken is ready! Serve it hot and enjoy the incredible crunch and juicy, flavorful meat.

1. Rest (Optional): Let the fried chicken rest on the wire rack for a few minutes before serving. This allows the juices to redistribute, making the chicken even more tender.
2. Serve: Serve your delicious halal fried chicken immediately while it’s hot and crispy. It’s fantastic on its own, or you can pair it with your favorite sides like:
   • Creamy Mashed Potatoes
   • Classic Coleslaw
   • Buttery Corn on the Cob
   • Crispy French Fries
   • Warm Biscuits
   • Mac and Cheese
   • Green Beans
   • Potato Salad

Tips for Perfect Halal Fried Chicken

• Use Fresh, Halal Chicken: Start with high-quality halal chicken pieces. Fresh chicken will always taste better than frozen.
• Don’t Skip the Brine/Marinade: This step is crucial for juicy and flavorful chicken.
• Use Cornstarch in Dredge: Cornstarch is the secret to extra crispy fried chicken.
• Don’t Overcrowd the Pot: Fry in batches to maintain oil temperature and ensure even cooking and crispiness.
• Use a Thermometer: A thermometer is your best friend for frying. It ensures the oil is at the right temperature and the chicken is cooked through.
• Rest the Chicken: Letting the chicken rest after frying allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Season Generously: Don’t be shy with the seasonings in both the brine and the dredge. This is what gives your fried chicken its amazing flavor.

Enjoy your homemade, crispy, golden, and totally halal fried chicken! It’s perfect for family dinners, picnics, or any time you’re craving some comfort food.

Halal Assurance

All ingredients listed in this recipe are halal-compliant. Ensure that you purchase halal-certified chicken from a reputable source. Vegetable oil and canola oil are plant-based oils and are permissible (halal). All other dry ingredients are typically halal as well, but always double-check labels to be certain, especially for any additives or processing aids if you have specific concerns. Enjoy with peace of mind knowing your delicious fried chicken is prepared with halal ingredients!