Chef Devan Rajkumar’s crispiest fried chicken

Devan Rajkumar | posted Monday, May 25th, 2020


  • 1 broken down into 10 pieces, breasts cut in half whole chicken
  • ¼ cup all-purpose flour
  • ¼ cup corn starch
  • ¼ cup rice flour
  • 2 tsp Montreal steak spice
  • 500ml buttermilk
  • 2 tsp kosher salt
  • for frying vegetable oil
  • for garnish maldon salt


In an appropriate vessel combine buttermilk and 2 tsp salt. Place chicken in buttermilk brine for minimum two hours but best overnight. Meanwhile combine flours and steak spice. Using a large pot heat two inches of oil to 350 degrees. Drain chicken piece by piece from brine and press into flour. Shake off excess and place gently in fryer, fry in batches to avoid overcrowding and dropping the temperature of the oil too much. Remove chicken once an internal thermometer registers 165F and sprinkle gently with maldon salt.


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