National Fried Chicken Recipe

The incomparable delight at the sound of the first ‘crunch’ of biting into a hot, juicy piece of broast is truly unexplained. With the use of National Broast Masala not only are you guaranteed divine crispiness but also an immeasurable taste. In no time at all, you will be ‘frying’ up a storm!

The incomparable delight at the sound of the first ‘crunch’ of biting into a hot, juicy piece of broast is truly unexplained.

  • Prepare in: 200 mins

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Ingredients

  • Chicken (with skin) : 8 quarter (chicken leg quartered; cut into thighs & drumsticks)
  • Oil for deep frying : 2 liters
  • Marinade prepared as stated below : 1.5 liters
  • Coating Mix prepared as stated below : 2 cups
  • For Marinade
    • Water : 1.5 liters
    • National Iodized Salt : 4 tablespoons
    • Baking Powder : 2 tablespoons
    • Green Chili Paste : 3 tablespoons
    • National Garlic Paste : 1 teaspoon
    • National Broast Masala : 1 tablespoon
  • For Coating
    • All Purpose Flour (Maida) : 2 cups
    • National Broast Masala : 1 tablespoon
    • National Iodized Salt : half  teaspoon

Method

For Marination

In a large mixing bowl combine all the ingredients and keep aside for use later.

For Coating

Properly mix all the ingredients; you may use a whisk, in a large mixing bowl. Keep aside to use right before frying.

For Frying

Make little cuts on the chicken pieces; immerse them in the marinade solution explained above, and refrigerate for 4 hours.

Take the marinated chicken out and let it sit on a wire rack for 5 minutes, allowing the excess marinade to drain by itself – do not rinse.

Dredge chicken pieces, one at a time, in the coating mix. Massage it lightly with your finger tips, to ensure the coating mix properly covers the entire chicken, lightly pat and press to ensure it sticks.

Shake the coated chicken well to dust off the extra flour; it should feel like wrinkled skin. Place it on a wire rack while you finishing coating the rest.

Deep fry the chicken on high heat for 5 minutes. Reduce the heat to low, put the lid on and cool for 15 minutes. Now take the lid off and cook for another 2 minutes on high heat.

Pierce the chicken at the joints, if the juices run clear, the chicken is properly cooked.

Serve hot with National Ketchup or National Chili Garlic Sauce.

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