Crispy Halal Fried Chicken

There’s something magical about the sound of biting through perfectly crispy fried chicken – that satisfying crunch giving way to tender, juicy meat beneath. Today, we’re sharing our tested recipe for creating the most incredible halal fried chicken that rivals any restaurant version. This recipe combines traditional techniques with carefully selected ingredients to ensure you get that signature crackly coating and succulent interior every single time.

Why This Recipe Works

The secret to this incredible fried chicken lies in three key elements: a well-spiced buttermilk marinade, a perfectly seasoned flour coating, and careful temperature control during frying. we’ve spent countless hours perfecting each step to ensure you get consistently amazing results in your own kitchen.

Ingredients

For the Marinade:

• 4 cups halal buttermilk (or 4 cups milk mixed with 4 tablespoons lemon juice)
• 2 tablespoons sea salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 8 pieces halal chicken (mixture of thighs and drumsticks)

For the Coating:

• 3 cups all-purpose flour
• 1 tablespoon sea salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Vegetable oil for frying

Instructions

1. Prepare the Marinade
   • In a large bowl, combine the buttermilk (or milk-lemon mixture) with all marinade seasonings
   • Submerge the chicken pieces completely
   • Cover and refrigerate for at least 4 hours, preferably overnight
2. Create the Coating
   • In a large shallow dish, whisk together flour and all coating seasonings
   • Set up your dredging station with the marinade bowl and seasoned flour
3. Coating Process
   • Remove chicken from marinade, letting excess drip off
   • Dredge in seasoned flour, pressing firmly to create a thick coating
   • Place on a wire rack and let rest for 15 minutes
4. Frying Method
   • Heat oil in a large, heavy-bottomed pot to 350°F (175°C)
   • Carefully place chicken pieces in hot oil, not overcrowding
   • Fry for 12-15 minutes, turning occasionally
   • Chicken is done when golden brown and internal temperature reaches 165°F (74°C)

Pro Tips for Perfect Fried Chicken

• Always bring chicken to room temperature before frying
• Maintain oil temperature between 325-350°F (163-175°C)
• Use a thermometer to check both oil and chicken temperature
• Let coated chicken rest before frying for better crust adhesion
• Place fried pieces on a wire rack, not paper towels, to maintain crispiness

Serving Suggestions

Serve your crispy fried chicken with:

• Honey-mustard dipping sauce
• Spicy chili sauce
• Creamy garlic aioli
• Fresh coleslaw
• Crispy french fries
• Buttery corn on the cob

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 375°F (190°C) oven for 10-15 minutes until heated through and crispy.

Recipe Notes

• Prep Time: 4 hours (including marination)
• Cook Time: 30 minutes
• Total Time: 4.5 hours
• Servings: 4-6 people
• Calories per serving: 450 kcal