kfc chicken

IMethod

Wash and clean chicken. Drain water well from chicken.Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinate it for at least 3 to 4 hours.Mix all purpose flour, green chillies, white pepper, oregano, garlic, ginger, basil or tulsi leaves, remaining chilli powder and salt.Cover marinated chicken with spicy all purpose flour mix and then with bread crumbs.Heat oil in a thick bottom kadai and deep fry the chicken in a slow fire till it is cooked.Serve hot with tomato ketchup.ngredients

chicken

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• 8 chicken drumsticks/breast100 ml curd1 beaten egg50 gm all purpose flour50 gm bread crumbs1 tsp chilli powder1 tsp white pepper powder1 tsp onion, dried and powdered1 tsp basil/tulsi leaves, dried and powdered1 tsp oregano / omam leaves, dried and powdered1 green chilli, chopped1 tsp garlic, dried and powdered1 tsp ginger, dried and powderedSalt to tasteOil for frying
• Ingredients: Chicken, Yogurt, Egg, All Purpose Flour, Red Chilli, White Pepper, Onion, Basil, Oregano, Green Chillies, Garlic,Ginger, Salt, Vegetable Oil

https://www.youtube.com/watch?v=wlq30WwXwSM

chicken

recepi

Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings

• 1 (4 pound) chicken, cut into pieces
• 1 cup buttermilk
• 2 cups all-purpose flour for coating

• 1 teaspoon paprika
• salt and pepper to taste
• 2 quarts vegetable oil for frying

Directions

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

• recipe makes 8 servings