(Spicy, tangy, crispy — with edges that crunch and a center that melts.)
This isn’t basic fried chicken. These chunks are marinated in buttermilk, garlic and harissa, then fried until golden and uneven — with a kick of heat and a deep, slightly smoky flavor. They’re rustic. Crunchy. Sticky. And wildly addictive.
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📝 Ingredients (serves 2–3):
For the marinade: • 2 chicken breasts, cut into chunky pieces • 1 cup buttermilk (or plain yogurt + splash of milk) • 1 tbsp harissa paste (or chili paste) • 2 garlic cloves, crushed • 1 tsp smoked paprika • ½ tsp salt
For the coating: • ¾ cup flour • ½ cup cornstarch • 1 tsp garlic powder • 1 tsp smoked paprika • Salt and pepper • Optional: pinch of cayenne
To fry: • Vegetable oil for deep or shallow frying
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🔥 Instructions: 1. Marinate the chicken: Mix buttermilk, harissa, garlic, salt and paprika. Add chicken pieces. Chill at least 1 hour (overnight = more flavor). 2. Coat it rustic: In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, pepper. Remove chicken from marinade and toss straight into the dry mix. Let the coating clump naturally — that’s the crispy magic. 3. Fry in hot oil (350°F / 175°C): Fry in small batches until golden, bubbly and crisp (6–8 min). Let rest on paper towels. No need to drain it perfectly. 4. Serve real: Pile onto parchment. Let the oil spots show. No sauce needed — but you could drizzle with spiced honey or lemon yogurt.
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