Marinade for chicken
Milk 1 & 1/2 cup (375ml)
lemon juice 1 & 1/2 tbsp
Dried rosemary 2 tsp
Red chili powder 3 tsp
Salt 3 tsp
Coriander powder 1 tsp
garlic powder 1 tbsp
ginger powder 1 tbsp
Eggs 3
boneless chicken breast 1200g
INGREDIENTS
for flour mixture:
All-purpose flour 1 &1/2 cup (200g)
Cornstarch 1 cup (110g)
Red chili powder 2 teaspoon
Garlic powder 1 teaspoon
onion powder 1 teaspoon
Coriander powder 2 teaspoon
Baking powder 2 teaspoon
Black pepper 1/4 teaspoon or a pinch
Salt 1 teaspoon
seasoning powder 2 teaspoon
Hot sauce or habanero pepper 2- 4 tablespoons (optional for a extra spicy chicken)
oil for deep frying
directions
1 : fry at medium heat.
2 : Let marinated chicken sit at room temperature for 30 minutes before frying . i
3 : Do not fry more than 2 – 3 pieces per batch . 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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