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Ingredients
for Chicken Marination
- 1 chicken, cut
up into 8-10 pieces (skin left on) - 2
cups buttermilk - 1/2
tsp. garlic paste - 1/2
tsp. ginger paste - 1
tsp. salt - 1
tsp. black pepper
powder - 1
tsp. mixed dried
herbs of your choice (oregano, thyme, rosemary, sage) - 1
tsp. red chilli
powder
Other Ingredients
- 1
1/4 cups all-purpose
flour/plain flour - 1/2
cup cornflour - 2-4
tbsp breadcrumbs
or crushed cornflakes (optional) - 1
tsp. baking powder - 1
tsp. salt - 1
tsp. paprika
powder - 1
tsp. red chilli
powder or cayenne pepper - 1/2
tsp. black pepper
powder - 1/2
tsp. garlic powder - 1/2
tsp. onion powder - 1
egg + 2 tbsp. milk + 2 tbsp. any hot chilli sauce - oil
for deep frying
Instructions
Marinate the chicken within
the marination substances overnight.
Remove the chicken portions from the marination and blot them a bit with kitchen towels. DO NOT rinse them as to wash away the flavours which have constructed up throughout the marination.
Set apart on a sieve till they
come to room temperature. In a huge plate, blend the flour, cornflour, breadcrumbs/cornflakes, baking powder, salt, paprika, chilli/cayenne, black pepper, garlic powder and onion powder.
In another plate, whisk the egg with the milk and chilli sauce. Prepare a rack on which you may place the chicken pieces to rest after coating, and any other raised one covered with a
few kitchen tissues/towels on which you may eliminate the chicken after frying.
Dip every chicken piece first inside
the crushed egg, then roll it inside
the flour. You can repeat in case you need a thicker coating, one more time in
the egg after which in the flour.
Place on a rack and retain till all of the chicken portions are lined and resting at
the rack. Let them rest for five mins so that the coating holds nicely to the chicken.
You can now heat oil in a deep pan. Make certain your oil is to the proper temperature. Gently, place the chicken portions into the hot oil, ensuring now no
longer to overcrowd it. Fry on medium heat for a
complete 12-15 mins, turning the portions over once in between. Remove the chicken onto the wire rack covered with kitchen towels.
This will ensure the chicken stays crispy all round and any extra oil gets blotted off. Allow the chicken to chill for 10 mins after
which serve!
Enjoy!
