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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