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Crispy Chicken Fry with egg and milk coating
Published On: 17 Nov 2002
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
Trim off excess fat from niblet pieces.
Preheat oil in a deep fryer (or Kadahi with lid) to 170 degrees.
Combine water, salt and chinese salt for the marinade in a large bowl.
Add the chicken and let it sit for 20 minutes, turning occasionally.
Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the rest of the coating ingredients.
When the chicken has marinated, dry between paper towels.
Coat each piece separately. Dip into flour, then into the egg-milk batter and then finally, coat with flour once again.
Stack each piece on a plate until all pieces have been coated.
Fry about 4 to 5 pieces of chicken at a time in the deep fryer.
:- Do not lift the basket up because the chicken will stick and coating will rip apart when you try to remove it.
Fry until golden brown (12 to 15 minutes). Turn halfway through to cook evenly.
Remove the chicken to a rack or paper towels to drain for 5 minutes before serving.
Good and crispy crust for this chicken recipe!!! Try marinating the chicken in 1 cup buttermilk, salt, paprika and herbs of choice for about 30 minutes and fry using the same coating. Even better.....
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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