Step 1: Marinate the Chicken In a large bowl, combine the chicken pieces with salt, soy sauce, tomato ketchup, ginger paste, garlic paste, black pepper powder, and optional instant noodles masala. Mix thoroughly until every piece is well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.

Step 2: Prepare the Coating Mixture In a separate wide bowl, whisk together the all-purpose flour, corn flour, salt, garlic powder, chili powder, and optional turmeric powder. This seasoned flour blend is the secret to that classic KFC recipe crunch.

Step 3: Coat the Chicken Take each marinated chicken piece and dredge it thoroughly in the flour mixture, pressing gently to ensure the coating adheres completely. Shake off excess flour. For that signature extra-crispy texture, briefly dip the coated piece in water or buttermilk, then coat again in the flour mixture.

Step 4: Heat the Oil In a deep frying pan or kadai, heat sufficient oil for deep frying over medium-high heat. The ideal temperature is 350–375°F (180–190°C). Test by dropping a small pinch of flour-it should sizzle immediately.

Step 5: Fry the Chicken Carefully lower the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 10–15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (75°C), and juices should run clear when pierced.

Step 6: Drain and Serve Remove the fried chicken using a slotted spoon and place on paper towels to drain excess oil. Serve immediately while hot and crispy with your favorite sides!