+

Chicken Marinade:

  • White Pepper 10 g
  • Basil, dried 10 g
  • Garlic powder 10 g
  • Knorr Spicy Marinade 40 g
  • Red chilli, powder 5 g
  • Yogurt 600 g
  • Milk 450 ml
  • Chicken, leg pieces 20 pc

Coating and Frying:

  • Flour 1 kg
  • Eggs 10 pc
  1. Chicken Marinade:

    • Mix together all the spices and herbs with the milk and yogurt.
    • Marinade the chicken for 2 hours or even more if you prefer.
  2. Coating and Frying:

    • Mix 80g (5 Tbsp) Knorr Coating Base (Seasoning for flour) in 1 Kg all-purpose flour.
    • Sieve the flour mixture twice.
    • Prepare Egg wash.
    • Heat oil in fryer to 170°C.
    • Coat marinated chicken in dry flour mix and then dip into egg wash for 10 seconds.
    • Coat the fish again in the dry flour mix.
    • Deep-fry until golden brown.
    • Adjust Knorr Spice Marinade as desired.
+