Made with AI
Pakistani Crispy Fried Chicken
Ingredients
- chicken (with bone)1 kg
- buttermilk1 cup
- salt1 tsp
- black pepper1 tsp
- garlic powder1 tsp
- ginger paste1 tsp
- red chili powder1 tsp
- paprika0,5 tsp
- all-purpose flour2 cups
- cornflour2 tbsp
- salt1 tsp
- black pepper1 tsp
- chili powder1 tsp
- garlic powder1 tsp
- baking powder0,5 tsp
- oil (for frying, absorbed)1,5 cups
Instructions
- 1
In a large bowl, combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp ginger paste, 1 tsp red chili powder, and
- 2
5 tsp paprika. Mix well.
- 3
Add 1 kg chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 4
In a separate bowl, mix 2 cups all-purpose flour, 2 tbsp cornflour, 1 tsp salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp garlic powder, and
- 5
5 tsp baking powder.
- 6
Remove the marinated chicken from the refrigerator. Take each piece and dredge it thoroughly in the flour mixture, pressing gently so the coating sticks well. Shake off any excess flour.
- 7
Heat
- 8
5 cups oil in a deep frying pan over medium-high heat until hot (about 175°C/350°F).
- 9
Fry the coated chicken pieces in batches, without overcrowding the pan. Cook each side for 8-10 minutes or until golden brown and crispy, and the chicken is cooked through.
- 10
Remove the fried chicken and place on a wire rack or paper towels to drain excess oil.
- 11
Serve hot with your favorite dipping sauce or chutney.
