Try me from Recipe Basket.......: Chicken broast(with Indian spices)

Description:

Broasting is a method of cooking chicken using a pressure fryer. Most of the restaurants use the pressure fryer but at home chicken broast is made by deep frying. The chicken broast recipe and ingredients may vary in different places .

Ingredients: (Marination)
1. Chicken legs- 8 to 10 pieces
2. Egg(white) - 1 beaten
3. Ginger/garlic paste - 2 tspn
4. White pepper/black pepper powder
5. Chilli powder - 1tspn
6. Lemon juice - 3 to 4 tspn
7. All purpose flour - 5 to 6 tspn
8. Corn flour - 1 tspn
9. Garam masala/Thyme - 1 tspn
10. Oil for deep frying
11. Salt

For coating:
1. All purpose flour - 2 tspn
2. Chilli powder - 1/2 tspn
3. Salt

Procedure:

Clean the chicken legs and keep aside. Take a bowl and add the all purpose flour, corn flour, ginger/garlic paste, chilli powder, white pepper powder, garam masala and salt. Beat an egg white and add it to the bowl. Mix everything and add the chicken legs to it. Finally add the lemon juice and mix properly with a spatula/hand. Make sure all the chicken legs are evenly coated with the batter. Check for salt and add as required. Keep the chicken for marination. It should be marinated for atleast 1-2 hours for better result.

Take another bowl and add the remaining all purpose flour, chilli powder and salt for coating. Mix well. Take an aluminium foil and place it over a plain surface. Spread the coating powder over it. Heat oil in a skillet for deep frying. Fry the chickens in batches without over crowding. In a batch you can fry 4-5 pieces at a time. Take the marinated chicken one by one and roll them over the coating powder and drop in the oil. The oil should be hot . After dropping the chicken turn down the flame to low/medium and allow the chicken to cook slowly. Turn once or twice in between all the sides. Don`t cook on high flame as chances are there the chicken will get burnt from outside but the inside will be under cooked. As soon as the chicken is dropped in the oil you can see the skillet will be filled with bubbles and as the chicken gets cook the bubbles will start disappearing. When all the sides of the chicken starts to get a golden brown colour its time to take them out and transfer on to a tissue.