CHICKEN BROAST

Ingredients

• 1 kg chicken (cut into medium-sized pieces)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika or red chili powder
• 1 tsp garlic powder
• 1 tsp onion powder (optional)
• 1 tsp mixed herbs (optional)
• 1 egg

For Coating:

• 1 ½ cups all-purpose flour
• ½ cup cornflour (cornstarch)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp baking powder
• Optional: a pinch of cayenne pepper or chili flakes for extra spice

For Frying:

• Vegetable oil for deep frying

Instructions

1. Marinate Chicken:
   • In a bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, and egg.
   • Add the chicken pieces and marinate for at least 4 hours or overnight in the fridge for best results.
2. Prepare Coating:
   • In a separate bowl, combine flour, cornflour, salt, pepper, baking powder, and any additional spices.
3. Coat the Chicken:
   • Remove chicken from the marinade. Shake off excess.
   • Dredge each piece in the flour mixture, pressing firmly so it sticks. For extra crunch, dip again in the marinade and recoat in the flour mixture.
4. Fry:
   • Heat oil in a deep fryer or deep pan to 170–180°C (340–350°F).
   • Fry chicken in batches, without overcrowding the pan, for 8–12 minutes (depending on size), turning occasionally until golden brown and crispy.
   • Remove and place on paper towels to drain excess oil.
5. Serve:
   • Serve hot with fries, coleslaw, ketchup, or garlic mayo.

Let me know if you’d like a spicy version or an oven-baked option!