CRISPY FRIED CHICKEN {RESTAURANT STYLE }

CRISPY FRIED CHICKEN

PERFECT FRIED CHICKEN ARE THOSE WITH CRUNCHY OUTSIDE AND WITH MOIST AND JUICY INSIDE.

THE CRISPY FRIED CHICKEN FROM THE RESTAURANT THAT YOU'VE BEEN CARVING FOR CAN NOW BE EASILY PREPARED AT HOME.

IF YOU WANT TO LEARN HOW TO MAKE CRISPY FRIED CHICKEN? 

THEN THIS IS THE RECIPE FOR YOU!

IF YOU EVER WANTED TO MAKE YOUR OWN CRISPY FRIED CHICKEN, ITS TIME FOR YOU TO TRY NOW. LET'S SEE HOW TO MAKE DELICIOUS CHICKEN THAT IS JUICY AND CRUSTY PIECE WHICH WOULD BE FINGER-LICKING...

INGREDIENT:

1. CHICKEN (BONELSS)-2 pieces(400g)
   

MARINADE:

1. CHICKEN MASALA-2 tsp.
2. RED CHILLY POWDER- 1 tsp.
3. GINGER AND GARLIC PASTE- 1/2 tsp.
4. CURD- 2tsp.
5. SALT -to taste.
6. FOOD COLOR. 
   

BATTER: 

1. MAIDA/CORN FLOUR- 4-5 tsp.
2. CHICKEN MASALA- 1/2 tsp
3. RED CHILLY POWDER- 1/2 tsp.
4. SALT- a pinch.
5. RUSK POWDER/BREAD CRUMBS. 

DIRECTION FOR MARINATION:

1. TAKE A BOWL AND ADD CHICKEN MASALA, RED CHILLY POWDER, GINGER AND GARLIC PASTE, CURD, SALT(to taste), FOOD COLOR AND MIX WELL.
2. REFRIGERATE FOR 3-12 Hrs. 
   

WHAT SHOULD BE DONE TO MAKE A CHICKEN CRISPY OUTER AND JUICY INSIDE?

Deep fry the chicken in oil for 1 min (30 sec each side) at 350 degrees F.(i.e., the oil should be fuming).

DIRECTION FOR BATTERING CHICKEN:

1. TAKE MAIDA(ALL PURPOSE FLOUR) OR CORN FLOUR, ADD CHICKEN MASALA, RED CHILLY POWDER, SALT(to taste) IN A BOWL AND MIX WELL  WITH WATER.
2. APPLY THE BATTER OVER MARINATED CHICKEN.
   

DIRECTION FOR CRISPY COATING:

1.  TAKE CRUSHED RUSK/ BREAD CRUMBS AND COAT BATTERED CHICKEN. LET IT SIDE ASIDE FOR 30 Mins.
   

DIRECTION FOR DEEP FRY:

1. TAKE OIL IN A PAN AND OIL SHOULD BE FUMING HOT THEN LOWER THE FLAME.
2. DEEP FRY THE CHICKEN TILL GOLDEN COLOR APPEARS.
3. REMOVE FROM THE OIL AND PLACE ON THE PAPER TOWEL. LET THEM REST FOR AT LEAST 10 mins BEFORE SERVING. ENJOY CRISPY CHICKEN.