Golden-brown, crunchy fried chicken with super juicy, moist meat.
INGREDIENTS:-
For marinade
Milk 1 & 1/2 cup (375ml)
lemon juice 1 & 1/2 tbsp
Dried rosemary 2 tsp
Red chili powder 3 tsp
Salt 3 tsp
Cardamom powder 1 tsp
Finely chopped garlic 1 tbsp
Finely chopped ginger 1 tbsp
Eggs 3
boneless chicken thighs 1200g
INGREDIENTS
for flour mixture:
All-purpose flour 1 &1/2 cup (200g)
Cornstarch 1 cup (110g)
Red chili powder 2 tsp
Garlic powder 1 tsp
Fennel seeds 1 tsp
Coriander powder 2 tsp
Baking powder 2 tsp
Black pepper just a pinch
Salt 2 tsp
oil for deep frying
DIRECTION
1 : fry at medium heat.
2 : Let marinated chicken sit at room temperature for 30 minutes before frying . if you start frying it , straight from the fridge . The temperature of the oil will drop and your chicken won't cook evenly . Plus it will absorb oil , means no crisp.
3 : Do not fry more than 3 - 4 pieces at a time . crowding the pan with chicken will lower the oil's temperature , up the cooking time , and make the flour coating greasy .
4 : it is very important to maintain the oil's temperature . Too hot oil will make the exterior dark very quickly while the inside's still raw .
5: cook for 12-15 minutes until nicely brown .
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