Crispy Fried Chicken
Yogurt Onion Sauce
Extra-crunchy buttermilk-style fried chicken paired with a bright, refreshing yogurt onion sauce. A perfect summer twist on classic comfort food.
While traditional fried chicken often leans on heavy gravies or sweet syrups, this recipe brightens the plate with a tangy, herb-packed yogurt onion sauce. The sharp acidity of the fresh yogurt and lemon cuts right through the rich, crispy coating, making every bite surprisingly refreshing and balanced.
Ingredients
- 1 kg chicken drumsticks
- 1 cup skimmed milk
- 1 tbsp lemon juice
- to taste smoked paprika
- to taste black pepper
- to taste garlic powder
- to taste salt
- a few drops Worcestershire sauce
- 300 g unsweetened plain yogurt
- 50 g red onion
- 8 g garlic powder
- 15 g Dijon mustard
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tbsp baking soda
- to taste fresh dill
- to taste fresh parsley
- as needed frying oil
Instructions
- 1Prepare the buttermilk substitute
Squeeze fresh lemon juice into a jar of skimmed milk. Let this acidic mixture sit for about 15 minutes before using. This creates a quick buttermilk alternative that will help tenderize the chicken and keep the meat incredibly juicy while it fries.
Tip: If you already have store-bought buttermilk on hand, you can skip this step and use it directly instead of the milk and lemon juice mixture. - 2Start the chicken marinade
Place the raw chicken drumsticks into a shallow metal pan or dish. Pour the prepared, thickened milk mixture generously over the chicken. At this stage, you will also sprinkle in your dry seasonings—smoked paprika, black pepper, garlic powder, and salt.
Tip: Make sure every drumstick is thoroughly coated in the milk liquid so the seasonings have a wet surface to adhere to. - 3Add savory depth
To build a more complex flavor profile, dash a few drops of Worcestershire sauce over the spiced chicken and milk mixture. Toss everything together so the chicken is evenly coated, then cover the pan and let it marinate in the refrigerator overnight.
Tip: Marinating overnight allows the acidic base and the spices to deeply penetrate the meat, resulting in flavor all the way to the bone. - 4Grate the onion base
While the chicken marinates, begin making the yogurt sauce. Take a small, peeled red onion and grate it directly into a mixing bowl until you have about 50 grams of fine onion paste. This provides a sharp, aromatic foundation for the dip.
Tip: Grating the onion instead of dicing it releases all its natural juices and ensures a smooth, uniform texture in your final sauce. - 5Add the yogurt
Into the bowl containing the grated onion paste, spoon in 300 grams of unsweetened plain yogurt. This forms the refreshing, low-calorie body of the sauce that pairs perfectly with the rich, crispy fried chicken.
Tip: For a thicker, richer dipping consistency, opt for Greek yogurt instead of standard plain yogurt. - 6Season and chill the sauce
Top the yogurt with fresh chopped dill and parsley, along with salt, black pepper, garlic powder, and Dijon mustard. Finally, shake in some smoked paprika for a smoky kick. Mix everything until thoroughly combined, then refrigerate for 20 minutes.
Tip: Letting the sauce rest in the fridge before serving gives the dried spices time to hydrate and the flavors a chance to meld together. - 7Prepare the dry coating
In a large glass bowl, combine the flour and cornstarch in a 1:1 ratio. Add a spoonful of baking soda and mix thoroughly to ensure the ingredients are evenly distributed, creating the perfect base for a crispy coating.
Tip: Using cornstarch alongside flour is key to achieving that signature extra-crispy texture on your fried chicken. - 8Coat the chicken
Take the chicken pieces that have been marinating in the refrigerator and dredge them into the prepared flour mixture. Ensure each piece is thoroughly coated on all sides for an even, crispy crust during frying.
Tip: Press the flour firmly onto the chicken to help it adhere well and prevent the coating from falling off in the hot oil.
