Buttermilk Fried Chicken
Great tasting fried chicken must have two key elements: One – a very flaky and crispy crust. Two – flavorful and juicy chicken inside.
This recipe has both. A fantastic addition on any Ramadan menu.
Ingredients
Chicken Marinade:
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White Pepper 10 g
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Basil, dried 10 g
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Garlic powder 10 g
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Knorr Spicy Marinade 40 g
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Red chili, powder 5 g
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Yogurt 600 g
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Milk 450 ml
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Chicken, leg pieces 20 pc
Coating and Frying:
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Flour 1 kg
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Eggs 10 pc
Preparation
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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.
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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.
