Crispy Chicken

Name: Crispy Chicken
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces chicken (drumsticks); 2 tablespoons salt; 3 tablespoons paprika; 2 tablespoons ground white pepper; 1 tablespoon Garlic Powder; 1 tablespoon ground ginger; 1 tablespoon ground black pepper; 1 tablespoon ground mustard; 2 teaspoons dried thyme; 2 teaspoons dried basil; 1 teaspoon dried oregano; 2 cups all purpose flour; 2 tablespoons cronstarch; 1 cup buttermilk; 2 large egg whites; 2 tsp peanut or vegetable oil

Sonia Batra @cook_9666573

Delhi

#Turns2
This is very interesting and crispy chicken is better than KFC and suits your budget also. The very best part of eating this chicken is that you made it yourself.

Sonia Batra @cook_9666573

Delhi

#Turns2
This is very interesting and crispy chicken is better than KFC and suits your budget also. The very best part of eating this chicken is that you made it yourself.

Saved

Ingredients

4 servings

8 pieceschicken (drumsticks)
2 tablespoonssalt
3 tablespoonspaprika
2 tablespoonsground white pepper
1 tablespoonGarlic Powder
1 tablespoonground ginger
1 tablespoonground black pepper
1 tablespoonground mustard
2 teaspoonsdried thyme
2 teaspoonsdried basil
1 teaspoondried oregano
2 cupsall purpose flour
2 tablespoonscronstarch
1 cupbuttermilk
2large egg whites
2 tsppeanut or vegetable oil

Saved

Steps

1

Place the chicken pieces on plate and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes.
2

2. Combine the paprika, white pepper, garlic powder, ginger, salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.
3

3. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup).
4

4. Add the flour, cornstarch, and remaining 1 tablespoon salt to the remaining spice mixture in the bowl and whisk to combine; set aside. Place the buttermilk, egg whites in a medium bowl and whisk to combine.
5

5. Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Shake the flour bowl as needed to completely coat the chicken, then use your fingers to press the flour coating onto the chicken.
6

6. Place the coated chicken aside for at least 10 minutes and up to 30 minutes while you set up for frying and heat the oil.
7

7. Heat the oil in a large large pan, and place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain until golden-brown, it will takes 8 to 10 minutes.
8

9. Transfer the chicken on kitchen towel and drain the excess oil and cool for at least 10 minutes before serving.