CRISPY Fried Chicken | Fried Chicken Drumstick | Chicken Tanggi | Chicken Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Make cuts on the chicken drumsticks without cutting through the skin, pulling the skin back slightly to expose the meat.

In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon red chili powder, and salt with a little water.

Add the chicken to the marinade, ensuring the marinade gets into the cuts.

Let the chicken marinate for at least 4 hours or overnight in the refrigerator.

After marinating, prepare the coating by mixing 1 cup flour and 1 cup corn flour with 1 teaspoon red chili powder and 1 teaspoon salt.

In another bowl, mix 2 glasses of water with 2 tablespoons dry milk and 1/4 teaspoon baking soda.

Dip each chicken piece into the milk mixture, then coat it in the flour and corn flour mixture, ensuring even coverage.

Heat oil in a deep fryer or pan for frying.

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the fryer.

Fry the chicken for about 5 minutes until golden brown and cooked through, then remove and drain on paper towels.

Continue frying the remaining chicken pieces in the same manner.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens