STEP 1.To make buttermilk, in 1 cup of milk add 1 tbsp lemon juice and whisk it. Set aside for 6 to 8 minutes.
STEP 1.In a large mixing bowl add ½ kg chicken cuts with skin, ½ cup buttermilk, sat to taste, 2 tbsp vinegar, 1 tbsp garlic paste, 1 tbsp chilli sauce, 1 tsp white pepper, 1 tsp black pepper, 1 tsp paprika (red chilli) powder. Mix together well to coat the chicken.
STEP 1.Cover and refrigerate for 2 hours or overnight.
STEP 1.For the batter, in a large dry mixing bowl add 1 cup all purpose flour (maida), 1 tsp garlic powder, 2 tbsp corn flour and salt to taste.
STEP 1.Crack in 1 egg and whisk. Add cold water a little at a time, and whisk to make a coating batter with no lumps.
STEP 1.For seasoned flour coating, in a wide plate add 2 cups maida (all purpose flour), 2 tsp paprika (red chilli powder), salt to taste.
STEP 1.Dip each piece of marinated chicken in the batter, then dust it in the seasoned flour. Gently shake off any excess flour and keep it in a plate.
STEP 1.In a deep pan or kadai, heat oil on medium heat for deep frying.
STEP 1.On low heat, deep fry a few pieces at a time, till they are evenly golden brown on all sides and crispy.
STEP 1.Chicken breast is ready. Serve with fries.
calories per serving
26 g Fat39 g Protein25 g Carbs2 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment