Crispy Chicken Fry

Ingredientsfor 4 servings

• 2 Lb Chicken wings niblets
• 6-8 cup Veg oil
• 1 nos Egg beaten
• 1 cup Milk
• 2 cup Allpurpose flour Maida
• 21/2 tsp Salt
• 3/4 tsp Pepper
• 3/4 tsp Chinese salt

Preparation

1. Step 1

   Trim off excess fat from niblet pieces.

2. Step 2

   PreHeat the oil in a fry in hot oiler (or Kadahi with lid) to 170 degrees.

3. Step 3

   Combine water, salt and chinese salt for the marinade in a large bowl.

4. Step 4

   Add the chicken and let it sit for 20 minutes, turning occasionally.

5. Step 5

   Combine the beaten egg and milk in a medium bowl.

6. Step 6

   In another medium bowl, combine the rest of the coating ingredients.

7. Step 7

   When the chicken has marinated, dry between paper towels.

8. Step 8

   Coat each piece separately. Dip into flour, then into the egg-milk batter and then finally, coat with flour once again.

9. Step 9

   Stack each piece on a plate until all pieces have been coated.

10. Step 10

    Fry about 4 to 5 pieces of chicken at a time in the fry in hot oiler.

11. Step 11

    Do not lift the basket up because the chicken will stick and coating will rip apart when you try to remove it.

12. Step 12

    Fry until golden brown (12 to 15 minutes). Turn halfway through to cook evenly.

13. Step 13

    Remove the chicken to a rack or paper towels to drain for 5 minutes before serving.