Ramadan Special – Crispy Restaurant Style Dhaka Fried Chicken
Ramadan Special – Crispy Restaurant Style Dhaka Fried Chicken Delicious Dhaka chicken is deep fried after marination with all ingredients. Enjoy as snack or as appetizer of your meal. This method of cooking chicken is great if you want to roll back time and cook to get that old-fashioned taste.Deep-fried chicken is a popular comfort food that is enjoyed all over the world. To make your own batch, batter the chicken by marinating it in buttermilk and dredging it in a flour mixture. Next, fry the chicken in hot oil until it’s golden brown. Test the temperature of the chicken with a meat thermometer to be sure that it’s completely cooked. Finally, serve the chicken with traditional Southern sides, make a sandwich, or create a dish of chicken and waffles.
- Chicken boneless ½ kg (cut in medium thick strips)
- Corn flour 1 cup
- Salt 1 tsp
- Red pepper 2 tsp (crushed)
- Sesame seeds 2 tbsp
- Eggs 2
- Lemon juice 2 tbsp
- Chat masala to sprinkle
- Marinate chicken with all above, do not add any water, mix very well.\
- Pick up chicken strips and deep fry till golden brown.
- Sprinkle with chat masala.
- Serve immediately.
- Test the temperature of the chicken. Use tongs to move a large piece of chicken from the oil to a plate. Next, use a meat thermometer to check the internal temperature of the chicken. To do so, stick the metal end of the thermometer into the thickest part of the biggest piece of chicken.
- Place the batch on a wire rack to cool. Some people like to place the chicken on a plate lined with a paper towel to soak up excess oil. However, this method will steam the surface of the chicken, creating soggy fried pieces. Instead, place the fried chicken on a wire rack set on a baking sheet.