Empty My Fridge
Easy Crispy Fried Chicken
Ingredients
- Doodh3 cups
- Sirka2 tbsp
- Lal mirch powder 1 tsp orto taste
- Saltto taste
- Lehsan powder2 tsp
- Kali mirch powder1 tsp
- Mustard powder½ tsp
- Chicken
- Refined flour2 cups + 3–4 tbsp
- Chawal ka atta¼ cups
- Cornstarch½ cups
- Paprika powder1 tsp
- Safed mirch powder½ tsp
- Baking powder½ tsp
- Vegetable oilas needed
Instructions
- Mix the milk with the lemon juice (the text says lemon juice, but the ingredient list gives vinegar: use 2 tbsp vinegar) and let it rest 5 minutes to make buttermilk.
- Add the red chilli powder, pink salt, garlic powder, black pepper and mustard powder to the buttermilk and mix well to make the brine.
- Add the chicken, coat it in the brine, cover and marinate for 8 to 12 hours.
- In a bowl, mix the all-purpose flour, rice flour, cornflour, paprika, pink salt, garlic powder, white pepper, and baking powder.
- Toss the marinated chicken in the dry flour mixture, coating all the pieces well.
- Whisk the 3-4 tbsp all-purpose flour into the brine.
- Dip each coated piece into the brine mixture, coat again in the dry flour mixture, shake off excess and rest 10 to 15 minutes.
- Heat oil to 165-170°C, add the chicken and fry on low-medium heat for 8 to 10 minutes, then drain on a wire rack and rest 10 minutes.
- Serve with coleslaw and honey mustard sauce.
Summarized from Food Fusion's video. Watch it for the details.
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