1½ cups all-purpose flour
½ cup cornstarch (secret to ultra crispiness!)
1 tbsp paprika
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
½ tsp baking powder (for lightness)
Optional: pinch of dried thyme, oregano, or mustard powder for that “11 herbs & spices” vibe
Pro tip: Add a few tablespoons of buttermilk to the flour and mix with your fingers — creates little “flakes” that fry up like crunchy ridges.
🧈 For Frying
Neutral oil for deep frying (e.g. peanut, canola, or sunflower)
Temperature: 170–180°C / 340–355°F
Fry time: 7–9 minutes until deep golden brown and internal temp hits 75°C / 165°F
📝 Optional Extras
Airfryer version: Lightly spray with oil and air-fry at 200°C (390°F) for 20–25 minutes, flipping halfway.
Oven-baked: Bake at 220°C (430°F) on a wire rack for ~35–40 minutes, turning once and brushing with oil for color.
ADVERTISEMENT
