Crispy Fried Chicken

I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It’s bits and pieces of hints I have heard over the years. It’s more a matter of preparation and cooking method!

Crispy Fried Chicken Recipe

Prep Time: 1 hour to 24 hours

Cook time: 8-10 mins.  

Yield: 20 pieces of chicken.  

Level: Easy.


  • 20 chicken drumsticks or thighs
  • 4 tablespoons suya spice
  • 3 eggs
  • 2 cups all purpose flour
  • 1 table spoon water
  • 1 teaspoon white pepper
  • Vegetable oil for frying
  • Salt to taste 


  • Wash chicken drumsticks thoroughly to rid it of excess blood. Pat dry with kitchen paper towel after washing.
  • Place in a Tupperware and add 3 table spoons suya spice, 1/2 teaspoon white pepper and a sprinkle of salt. Mix thoroughly and leave to marinade for at least 1 hour to 24 hours.
  • When its time to fry, heat up vegetable oil in a deep pot on medium heat till its sizzling hot.
  • Transfer flour to another mixing bowl, add 1 table spoon suya spice and salt to taste. Mix thoroughly and set aside.
  • In another mixing bowl, break in eggs, and a sprinkle of salt. Whisk thoroughly to combine.
  • Take one chicken drumstick, deep it in egg wash and afterwards in flour mixture. Shake off the excess flour and deep in pot of hot oil. Repeat the process with the remaining drumsticks. Fry 3-4 or more chicken drumsticks at a time, depending on the size of the pot but be careful not to overcrowd the pan so the temperature of the oil doesn’t drop. Fry for about 8-10 minutes or until the skin is golden brown. The frying should take that long so the chicken is cooked perfectly; no one wants to eat a raw chicken. 
  • When it is nice and golden, take the chicken drumsticks out of the oil and lay on a platter that has been lined with kitchen paper towel or on a cooling rack.
  • To keep it hot and crispy till serving time, pre-heat your oven at 140 degrees celsius, cover the chicken drumsticks with foil and place in the oven.
  • Enjoy!

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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