Buttermilk fried Chicken is a very common kitchen recipe all over the world. The Chicken, marinated for about three hours with eggs, garlic, pepper, salt and ginger is dipped in a mixture of ground tomatoes, onions and ground cumin seeds. Then it is shaken off and dipped again in a batter of eggs and buttermilk to prepare it for a third coating of breadcrumbs, cornflower, pepper and salt. It is then deep fried and allowed to rest in a napkin to allow soaking of excess oil. The potatoes should not be washed in hot water as it loses its texture foe the fries. Repeat the procedure and serve piping hot.

Garnished with Baby Carrots, Basil and Curry leaves. And some Aamchur Masala to taste to give it a home twist.

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The Lyrictrotter

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