1 Chicken With Skin, Cut Into 8 Pieces, Or 8-10 Drum Stick
Juice Of 1 Large Lemon
1 Cup Plain Flour
1 Cup Basin (gram Flour)
1 Tsp. Red Chilies (optional)
1 ½ Tea Spoon Salt
1 Tea Spoon Black Pepper
Oil For Deep Frying
Preparation:
1. Put The Chicken A Large Bowl, Add Lemon And One Teaspoon Of Salt And
Rub It All Over The Chicken Pieces. Cover And Marinate For At Least 3 To 4 Hours
Or Overnight In A Refrigerator.
Mix ½ Teaspoon Of Salt And Rest Of The Ingredients, Except Oil.
Place The Coating Mixture In A Plastic Bag. Put One Piece At A Time In The Bag
And Shake It To Coat The Mixture. Arrange The Coated Chicken Pieces In A Single Layer
On A Cookie Sheet.
Deep Fry The Chicken In An Electric Deep Fryer. Follow The Manufacturer’s Instruction.
Alternatively Fry The Chicken In A Deep Fryer Over High Heat. Fry To A Crisp Golden Color.
Remove From The Oil And Place On An Absorbent Kitchen Paper.
Serve Hot With French Fries And Garlic Chutney
Save For 3
You can serve with your family and friends.
