Fried Chicken

Prep: 20 minutes+ marinating time | Cook: 30 minutes | Servings: 4

Ingredients

For Brining
1 Whole Chicken with skin, cut into 8 pieces/चिकन
Salt to taste/नमक स्वाद अनुसार
Buttermilk, as required/छास
1 tsp Hot Sauce/हॉट सॉस

For Refine Flour coating
2 cups Refine Flour/मैदा
2 tsp Paprika powder/पैप्रिका पाउडर
2 tsp Garlic powder/सूखा लहसुन पाउडर
2 tsp Onion powder/सोंठ
Salt to taste/नमक स्वाद अनुसार
2 tsp White Pepper powder/वाइट मिर्च पाउडर
Marinated Chicken pieces/मैरिनेटेड चिकन

Egg Wash
5 Whole Eggs/अंडे
1 tsp Paprika powder/पैप्रिका पाउडर
1 tsp Garlic powder/सूखा लहसुन पाउडर
1 tsp Onion powder/सोंठ
1 tsp White Pepper powder/वाइट मिर्च पाउडर
Salt to taste/नमक स्वाद अनुसार

Final Coating
2 cups Refined Flour/मैदा
Salt to taste/नमक स्वाद अनुसार
Oil for deep frying/तेल

Process
For Brining
• In a mixing bowl, add whole pieces, buttermilk, salt and hot sauce.
• Mix well and keep for 4-6 hours in the refrigerator.

For refined Flour Coating
• In a mixing bowl, add refined flour, paprika powder, garlic powder, onion powder, salt and white pepper. Mix well.
• Add chicken pieces and coat well.
• Shake off the excess flour.
• Remove them on a wire rack/cooling rack to avoid from sticking.
• Keep aside for further use.

For Egg Wash 

• In a mixing bowl, add eggs, paprika powder, garlic powder, onion powder, white pepper powder and salt.
• Add coated chicken and mix well.
• Keep aside for further use.

For Final Coating
• In a paper bag or a lid box, add chicken and shake well for the coating.
• Once done shake off the excess flour and keep on a wire rack.
• Heat oil for deep frying.
• Add chicken pieces and fry till half done.
• Drain them on a kitchen paper towel.
• Double fry them until golden brown and crisp.
• Drain on a kitchen paper towel to remove excess oil.
• Serve hot with choice of sauce.

NOTE:
• LACTIC ACID IN BUTTERMILK AND VINEGAR IN HOT SAUCE WORKS AS TENDERIZER FOR THE CHICKEN, WHICH MAKES IT JUICY ON THE INSIDE.

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