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Crispy Fried Chicken

INGREDIENTS:

  1. Chicken 8-10 pieces (Thigh and drumstick boneless)
  2. Butter Milk 1 cup
  3. Red Chili Sauce 3 tbsp
  4. Salt as required 
  5. White pepper Powder 1 tsp
  6. Garlic Powder 2 tbsp
  7. Eggs 3
  8. All-Purpose Flour 2 cups
  9. Corn flour 1/2 cup
  10. Oregano 1 tsp
  11. Italian Seasoning 1 tsp
  12. Baking Powder 2 tsp
  13. Paprika Powder 2 tsp
  14. Onion Powder 1 tsp
  15. Oil for deep frying

METHOD:

Serving Size: 4-6

In a large bowl add chicken pieces along with butter milk, red chili sauce, 1/2 tsp white pepper powder, 1 tbsp garlic powder, beaten eggs and salt as required.

Whisk everything well to mix evenly. Cover the bowl and let it sit in the refrigerator overnight or at least for 4 hours.

Before frying take the chicken out from the refrigerator at least an hour before so that it comes closer to room temperature.

In a large dish mix all-purpose flour, corn flour, Italian seasoning, oregano, baking powder, paprika powder, 1 tbsp garlic powder, onion powder and salt as required. (I mixed in some panko breadcrumbs with the flour). That makes the chicken pieces even crunchier.

Add enough oil in a deep pot for frying. Put it on high flame.

Take one chicken piece at a time and let the excess butter milk drip off. Then drop it in the flour mixture. Using your dry hand, coat the chicken with the flour mixture on all sides. Don't press too tightly or else you will not get that flaky crust.


After coating in the flour mixture, wait for 5 minutes for the flour mix to soak into the chicken and moisten up in a web like pattern and adheres to the skin. 

At this point you can double bread the chicken pieces as it will stick to the wet parts and add extra crunch. (This step is totally optional).

Once done shake off the excess flour and keep on a wire rack.

Drop the flour coated chicken into the hot oil one by one. Do not overcrowd the pan. 

Reduce the heat to medium and fry the chicken pieces till half done. Drain them on a cooling rack. When cooled, double fry them until golden brown and crispy.

Take the chicken pieces out and place them on a mesh rack. Before serving let them rest for a few minutes.

Serve hot and crispy fried chicken with tomato sauce or your favorite mayo dip. 




 

 


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