Ingredients:
- Chicken four pieces broast cut (preferably leg /breast/wing/thigh piece) with skin
- Corn flour ¼ cup
- All-purpose flour ½ cup or APF
- Rice Flour ¼ cup
- Baking Powder ¼ tsp
- Chicken Powder 1 tsp
- Salt ½ tsp or to taste
- Salt 1 tsp or to taste
- Garlic Powder 1 tsp
- Black Pepper powder ½ tsp
- Mustard Powder ½ tsp
- Onion Powder 1 tsp
- White Pepper powder ½ tsp
- Egg 1
- Chilled Milk 2 tbsp
- Vinegar ¼ cup
- Red chili powder 1 tsp
- Oil for Deep fry
Directions:
Marinate the chicken with 1 tsp salt, red chili powder and vinegar and leave for 2-3 hours.
In a bowl mix, APF, corn flour, rice flour, baking powder, chicken powder, salt, garlic powder, black pepper powder, mustard powder, onion powder and white pepper powder. Whisk well and keep aside.
Once chicken completes its marinating time, coat the chicken in flour mixture, then dip in beaten eggs and milk mixture and again coat in flour mixture. Do not keep for long and asap place in oil for frying. Fry on low-medium heat and do not turns around too much the coating may break.
Check occasionally. Coating may not turn deep golden but will be nice light gold at final stage.
Serve with French Fries, Dinner Rolls and garlic Sauce.
You can reserve the Remaining Flour mixture in fridge for 2-3 weeks.
Garlic Sauce:
Yogurt ¼ cup
Garlic Powder ½ tsp
Salt to taste
Water 1 tbsp
Whisk them all and serve with broast
Ajza:
- Chicken four pieces broast cut (preferably leg /breast/wing/thigh piece) with skin
- Corn flour ¼ cup
- Maida ½ cup or APF
- Chawal ka Ata ¼ cup
- Baking Powder ¼ tsp
- Chicken Powder 1 tsp
- Namak ½ tsp
- Namak 1 tsp or to taste
- Lehsun Powder 1 tsp
- Kali Mirchi powder ½ tsp
- Sarson ka Powder ½ tsp
- Piyaz ka Powder 1 tsp (easily available everywhere)
- Safed mirch powder ½ tsp
- Anda 1
- Thanda doodh 2 tbsp
- Sirka ¼ cup
- Lal mirch powder 1 tsp
- Oil for Deep fry
Directions:
Chicken ko sirka, 1 tsp namak aur lal mirch powder ke saath 2-3 hrs ke liye marinate karke rakh dein.
Ek bowl main maida, chawal ka ata, corn flour, baking powder, chicken powder, namak, garlic powder, kali mirch powder, mustard powder, onion powder aur safed mirch powder ko shamil karein aura chi tarah mix karlein.
Jab chicken ka marination waqt mukammal hojaye to chicken ko pehle maida ke mixture phir phenta hua anda aur doodh ka mixture main dip karein and akhir main phir maid aka mixture main coat kar lein. Zada der nahi rakhein aur jald oil main daal ke fry karein warna crisp coating nahi hogi. Low-medium aanch pe chicken ko fry karein. Zada nahi rukh badlein warna coating utar jayegi.
Thori der ke baad check karein aur side change karein. Broast bohat zada golden fry nahi bulkay halka acha golden fry hoga.
French Fries, Dinner Rolls and garlic Sauce ke saath serve karein.
Bachay hue maida ke mixture ki fridge main 2-3 weeks ke liye rakha jasakta hai.
Garlic Sauce:
Dahi ¼ cup
Lehsun Powder ½ tsp
Namak to taste
Pani 1 tbsp
Sab ko achi tarah mix karein aur broast ke saath serve karein.
