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Crispy homemade Crown Fried Chicken served with seasoned fries and biscuit on a wire rack.

Crown Fried Chicken Copycat Recipe

Recreate the bold, crispy, and perfectly spiced fried chicken from your favorite Crown Fried Chicken spot with this easy homemade copycat recipe. Halal-friendly and made with everyday ingredients, this version is packed with flavor, crunch, and comfort, just like the cult classic.
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 4 people
Course: Fried Chicken, lunch, Main Course
Cuisine: American, halal, street food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 8 – Bone-in chicken pieces thighs/drumsticks
  • 2 cups – Buttermilk or yogurt + 1 tbsp vinegar
  • 1 tsp – Salt
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • ½ tsp – Cayenne pepper
  • ½ tsp – Black pepper
  • Juice of ½ lemon
  • For the Coating:
  • 2 cups – All-purpose flour
  • 2 tbsp – Cornstarch
  • 1 tbsp – Paprika
  • 1 tsp – Salt
  • 1 tsp – Ground black pepper
  • 1 tsp – Cayenne pepper adjust to taste
  • ½ tsp – Turmeric
  • 1 tsp – Baking powder
  • For Frying:
  • Vegetable oil or peanut oil – For deep frying

Equipment

  • 1 Deep Fryer or Pot For frying chicken
  • 1 Mixing Bowl For marinating
  • 1 Wire rack To keep chicken crispy post-fry
  • 1 Meat thermometer (optional) for precise frying
  • 1 Tongs or Slotted Spoon For safe frying and flipping

Method
 

  1. Marinate the Chicken
  2. In a bowl, combine buttermilk, lemon juice, and all marinade spices. Add chicken and coat well. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
  3. Prepare the Coating
  4. In another bowl, mix all coating ingredients. Remove chicken from marinade, shake off excess, and dredge well in flour mixture. Press the coating on for crispiness.
  5. Double Dredge (Optional)
  6. For extra crunch, dip back into the marinade and recoat in flour mixture.
  7. Fry the Chicken
  8. Heat oil to 350°F (175°C). Fry chicken in batches for 10–14 minutes, or until golden brown and cooked through. Use a thermometer to ensure the internal temp hits 165°F.
  9. Drain and Rest
  10. Transfer to a wire rack to rest for 5–10 minutes before serving.

Notes

  • To keep it halal, ensure your chicken is certified and check your oil source.
  • The turmeric adds color and a subtle warmth, don’t skip it!
  • Serve with seasoned fries, coleslaw, or chicken over rice and white sauce.
  • Use leftovers to make a next-day chicken sandwich or wrap.