CRISPY DRUMSTICKS WRITTEN RECIPE :
Ingredients :
For Brining Process :
Drumsticks 1kg (slight cuts over joint)
Water 1. Ltr Ltr
Vinegar 20-25ml
Salt 1-2 tsp
Red Chili Crushed 2-3 tsp
(Stay for 24-36 hours in Refrigerator)
For Marinating:
Garlic Paste 2 tsp
Red Chili Powder ½ tsp
Onion Powder 2 tsp
Black Pepper 1 tsp
Coriander Powder 1 tsp
Salt as required
Yogurt 2-3 tbsp
For the Coating Batter:
Flour 2 cup
Chicken powder 1 tbsp
Mustard paste 1 tbsp
white pepper powder 1 tsp
Carbonated drink as required
Salt as required
For the Dry Coating :
2 cup Flour
1 tsp Baking powder
Salt as required
2 tbsp Chicken powder
METHOD
• In a large bowl, combine water, vinegar, salt, and red chili crushed for the brining process. Add the drumsticks to the mixture and refrigerate for 24-36 hours.
• After brining, remove the drumsticks from the mixture and put them in a separate bowl
• Add garlic paste, red chili powder, onion powder, black pepper, coriander powder, salt, and yogurt Coat the drumsticks in the marinade and set them aside for 30 minutes to 1 hour.
• In another bowl, prepare the coating batter by mixing together flour, chicken powder, mustard paste, white pepper powder, carbonated drink, and salt. Whisk until smooth and set aside.
• In a separate bowl, prepare the dry coating by combining flour, baking powder, salt, and chicken powder.
• Heat oil in a deep frying pan over medium-high heat.
• Dip each marinated drumstick in the dry coating first, then in the coating batter until fully coated then coat it once again in the dry coating
• Fry the drumsticks in hot oil until they are golden brown and crispy. This should take about 10-12 minutes.
• Once done, transfer the drumsticks to a paper towel-lined plate to remove excess oil.
• Serve hot and enjoy!
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