Ingredients
For the Marinade (1 kg chicken legs/winglets)
- 1 kg chicken (legs or winglets)
- Salt, to taste
- ½ tbsp ginger-garlic paste
- Juice of ½ lemon (or ½ tbsp vinegar)
- ½ tbsp dark soy sauce
- ½ tbsp red chilli powder
- ½ tbsp black pepper powder (or white pepper powder)
Marination
- Add all marinade ingredients to the chicken.
- Massage thoroughly so the seasoning coats every piece well.
- Marinate:
- 1 hour at room temperature, or
- 4 hours to overnight in the refrigerator for best results.
Flour Coating Mix
- 300 g maida (all-purpose flour)
- 150 g corn flour
- 1.5 tsp red chilli powder
- Salt, to taste
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp white pepper powder
- 1.5 tsp oregano (mixed herbs can be used instead)
- 1 tsp peri-peri seasoning (paprika seasoning works even better)
Mix everything well in a large bowl.
Coating Process (Most Important Step)
- Bring the marinated chicken to room temperature.
- Coat each piece generously in the flour mixture.
- Gently press the flour onto the chicken to create layers.
- Shake off excess flour.
- Dip the coated chicken into ice-cold water for 15–30 seconds.
- Coat again in the flour mixture.
- Press gently again to build up the crispy layers.
- Shake off excess flour.
- Coat only a few pieces at a time so the flour doesn't dry out.
Frying
- Heat oil over medium heat (not too hot and not too low).
- Fry only a few pieces at a time.
- Cook until:
- Golden brown and crispy on the outside.
- Juicy and fully cooked on the inside.
- Remove and drain excess oil on a wire rack or paper towel.
