Ingredients :
- 1 tsp red chilli powder
- 1 tsp celery seeds
- 1 tsp dried rosemary
- 1/2 tsp black peppercorns
- 1 bay leaf
- 2 cloves garlic finely grated
- 1/2 small onion finely grated
- 2 cups buttermilk
- 1 tbs salt
- 1 tbs sugar
- 4 whole chicken legs
- 2 cups all-purpose flour
- 2 tsp paprika
- 1/4 tsp black pepper ground
- vegetable oil for frying
Preparation :
- Grind celery seeds, rosemary, peppercorns and bay leaf in a blender or in a mortar & pestle to a powder.
- Add salt, sugar, spice powder, garlic and grated onion to the buttermilk in a big Ziploc bag, and shake well to mix flavours well.
- Add the chicken legs to the bag ad seal. Remove as much air from the bag as possible. Keep in fridge for a few hours, preferably overnight.
- Just before frying the chicken, in another Ziploc bag, mix flour, paprika and black pepper and shake to mix well.
- Remove the chicken from the buttermilk and pat dry using thick paper towels. Dip each chicken leg in the bag with the flour mix and coat well.
- Remove any excess flour. Dip the chicken in buttermilk once again, and then coat with flour mix a second time, for a second coat. Set aside chicken for at least 20 minutes.
- Heat oil in a heavy bottomed pot, and add chicken to the oil. Fry the chicken for 12 – 15 minutes, till it is golden brown on the outside.
- Once chicken is done, remove from oil, and drain excess oil on paper towel. Allow to rest for a few minutes and serve.
Serves 4
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