Muru Muru Chicken Recipe
bold and crispy chicken with house special spices
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Ingredients
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Muru Muru Chicken Ingredients
Method
Cooking Directions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix the all-purpose flour and cornstarch. This will create a crispy coating for the chicken.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece in the flour-cornstarch mixture, pressing down to ensure a good coating.
- 5
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil. Fry in batches to avoid overcrowding, cooking for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- 6
Drain and Serve
Remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
