Fried chicken has become a staple at Australian backyard barbecues and pub gatherings, reflecting the country's love of hearty, shareable comfort food. While originally popularized by American fast‑food culture, Australians have adapted it with local twists such as using native herbs or serving it with beetroot relish.

In coastal Queensland, fried chicken is often served with a tangy lemon‑herb mayo, while in South Australia it may be paired with a sweet tomato chutney. Some regions add a dusting of powdered beetroot for colour, but the basic double‑coated, crunchy style remains popular nationwide.

It is typically presented on a large platter with lemon wedges, fresh salad greens, and a side of creamy coleslaw or potato salad. It’s common to enjoy it alongside cold beers or a glass of chilled white wine.

Fried chicken is a go‑to dish for casual weekend barbecues, family movie nights, and sporting events such as AFL matches. It also appears on menus during national holidays like Australia Day when people gather for picnics.

Australian comfort food emphasizes bold flavours, simple preparation, and shareable portions. This recipe’s double coating and use of instant potato mash powder deliver the satisfying crunch that Australians love in their classic pub and backyard fare.

Traditional ingredients include plain flour, salt, pepper, garlic and onion powder, and a neutral oil like canola. The secret crunchy element is instant potato mash powder; if unavailable, cornstarch or rice flour can be used, though the texture will be slightly different.

Serve it alongside classic sides such as potato salad, beetroot relish, grilled corn on the cob, or a fresh mixed green salad with vinaigrette. A cold Aussie lager or a glass of chilled Sauvignon Blanc complements the richness of the chicken.

The addition of instant potato mash powder to the coating creates an ultra‑crunchy, slightly fluffy crust that is not typical in standard fried chicken recipes. This technique gives the dish a distinctive texture that sets it apart at Australian gatherings.

Common errors include skipping the 20‑minute rest (the coating won’t set), overcrowding the oil (temperature drops and coating becomes soggy), and not maintaining the oil at 180°C, which leads to greasy chicken. Follow the double‑dip method and monitor oil temperature closely.

The first coating adheres the seasoning to the chicken, while the second layer builds a thicker barrier that traps steam, creating a light, crunchy crust. This technique also helps the instant potato mash powder integrate evenly for maximum crunch.

The YouTube channel Cook With Aussie focuses on easy‑to‑follow Australian‑style home cooking, especially backyard BBQ recipes, quick weeknight meals, and classic comfort dishes with a modern twist.