Crispy Fried Chicken

By CHEF RANVEER BRAR

INGREDIENTS:

For Brining

. 1 Whole Chicken with skin, cut into 8 pieces

. Salt to taste

. Buttermilk, as required

. 1 tsp Hot Sauce

. For Refine Flour coating

. 2 cups Refine Flour

. 2 tsp Paprika powder

. 2 tsp Garlic powder

. 2 tsp Onion powder

. Salt to taste

. 2 tsp White Pepper powder

. Marinated Chicken pieces

Egg Wash

. 5 Whole Eggs

. 1 tsp Paprika powder

. 1 tsp Garlic powder

. 1 tsp Onion powder

. 1 tsp White Pepper powder

. Salt to taste

Final Coating

. 2 cups Refined Flour

. Salt to taste

. Oil for deep frying

METHOD:

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 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.