Perfectly fried golden-brown , crunchy, shatteringly crisp crust, with super juicy, moist meat—no dry, tastelessness here.
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
directions 1 : fry at medium heat. 2 : Let marinated chicken sit at room temprature for 30 minutes before frying . if you start frying it , straight from the fridge . The temprature 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 temprature , up the cooking time , and make the flour coating greasy . 4 : it is very important to maintain the oil's temprature . 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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Music credit:
1:
Adventures by A Himitsu https://soundcloud.com/a-himitsu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music released by Argofox https://youtu.be/8BXNwnxaVQE Music provided by Audio Library https://youtu.be/MkNeIUgNPQ8
