Crispy Fried Chicken

Ingredients

• 500 g Chicken (cut into pieces)
• 2 tbsp Vinegar (Sirka)
• 1 tbsp Soy Sauce
• 2 tbsp Chili Sauce
• 1.5 tsp Salt (Namak; for marinade)
• 2 tsp Red Chili Powder (Lal Mirch; for marinade)
• 0.25 tsp Turmeric Powder (Haldi)
• 1 tsp Black Pepper Powder (Kali Mirch)
• 1 tsp Ginger Powder (Adrak)
• 2 tsp Garlic Powder (Lehsun; for marinade)
• 1 Egg (Anda)
• 3 cup Flour (Maida)
• 0.5 tsp Salt (Namak; for dry coating)
• 1 tsp Red Chili Powder (Lal Mirch; for dry coating)
• 1 tsp Garlic Powder (Lehsun; for dry coating)
• 1 tsp Chicken Powder
• Chillied Water (Thanda Pani; as required for dipping)
• Oil (for deep frying)

Steps

1. 1

   In a large mixing bowl, combine the 500g chicken pieces with 2 Tbsp vinegar, 1 Tbsp soy sauce, and 2 Tbsp chili sauce.

2. 2

   Add the marinade spices: 1 1/2 tsp salt, 2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp ginger powder, and 2 tsp garlic powder.

3. 3

   Add 1 egg to the bowl and mix everything thoroughly until the chicken is well-coated. Let it marinate for at least 30 minutes (or longer for better flavor).

4. 4

   Prepare the dry coating by mixing 3 cups flour, 1/2 tsp salt, 1 tsp red chili powder, 1 tsp garlic powder, and 1 tsp chicken powder in a wide shallow dish.

5. 5

   Take a piece of marinated chicken and coat it thoroughly in the dry flour mixture, pressing down firmly to ensure the flour adheres.

6. 6

   Dip the flour-coated chicken piece briefly into a bowl of chilled water.

7. 7

   Immediately return the chicken to the dry flour mixture for a second coating. Massage and squeeze the flour onto the chicken to create the signature crispy flakes (crumbs).

8. 8

   Heat oil in a deep pan or fryer to approximately 350°F (175°C).

9. 9

   Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook until the chicken is golden brown and crispy on all sides and the internal temperature reaches 165°F (74°C).

10. 10

    Remove the chicken from the oil and drain on a wire rack or paper towels before serving.

Notes

The use of chilled water between flour coatings is the key to achieving the 'KFC-style' craggy, crispy texture. Ensure the oil is hot before adding chicken to prevent a greasy crust.

Nutrition per serving

• fried chicken
• main dish
• crispy
• deep-fried
• comfort food
• chicken