Golden, crunchy Crispy Fried Chicken perfect for Ramzan! Learn the secrets with Asad Memon and make restaurant-style chicken at home with Food Fusion. Try it and enjoy with your loved ones! #digtalammi #arraywah #Taptapsend #foodfusion #friedchicken #ramadanspecial
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Ingredients:
-Doodh (Milk) 3 Cups
-Sirka (Vinegar) 2 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Iodized Himalayan pink salt 1 tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Mustard powder ½ tsp
-Chicken Pieces preferably with skin, approx. 1kg (9-10 pieces)
-Maida (All-purpose flour) 2 Cups
-Chawal ka atta (Rice flour) ¼ Cup
-Cornflour ½ Cup
-Paprika powder 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Baking powder ½ tsp
-Maida (All-purpose flour) 3-4 tbs
-Cooking oil (For frying) as required
Direction:
-In a bowl, add milk, lemon juice, mix well, rest for 5 minutes, buttermilk is ready.
-Add red chilli powder, pink salt, garlic powder, black pepper powder, mustard powder, mix well, Brine is ready.
-Add chicken, dip in brine, cover & marinate for 8-12 hours.
-In a bowl, add all-purpose flour, rice flour, corn flour, paprika powder, pink salt, garlic powder, white pepper powder, baking powder, mix well.
-Add marinated chicken in a dry flour mixture & gently coat well all the chicken pieces.
-Add all-purpose flour in brine, whisk well.
-Now dip coated chicken piece in brine mixture & coat again with dry flour mixture, shake off extra flour & rest for 10-15 minutes. (Makes 9-10)
-Heat oil (165 C-170 C), add coated chicken, fry on low-medium flame for 8-10 minutes, take out on a wire rack & rest for 10 minutes.
-Serve with coleslaw, honey mustard sauce & serve!
