Crispy chicken made at home—reliable and very tasty. Ingredients: 1 kg chicken (boneless strips or chicken tenders) 1 cup milk + 1 tablespoon vinegar or buttermilk Crispy seasoning Chicken seasoning Black pepper 1 Maggi cube (optional) Onion powder Garlic powder Chili powder or hot pepper powder, to taste Salt 2 tablespoons cornstarch + 1 tablespoon semolina Crushed crackers or corn flakes 1 cup flour Method:

Wash the chicken and let it drain well.
Add the tablespoon of vinegar to the cup of milk to make a quick buttermilk.
Soak the chicken in the buttermilk for about two hours.
Mix the spices with the onion and garlic powder.
Remove the chicken from the milk and season with the spice mixture, then let it marinate for another hour.
For the third stage, mix the flour with cornstarch and semolina.
Coat each chicken piece in the flour mixture, then dip it in the chilled buttermilk (you can add ice cubes to keep it very cold), then press into the crushed crackers or corn flakes.
Repeat this coating process once more for a double crust.
Heat the oil and fry the crispy chicken pieces. When you add the chicken, reduce the heat slightly and cover the pan.
When the crispy chicken is cooked through, serve immediately.

Recipe provided by a friend and chef on Sho Tabkhin Al-Youm: Rana Sbeiti Bazzi Click Rana’s name to visit her profile and see more of her great recipes. For tasty wedges to serve with the crispy chicken, see:: Potato Wedges For an easy homemade ghuzi recipe watch: Ghuzi (video) For a spring roll vegetable recipe see: Vegetable Spring Rolls #recipes #crispy #chicken #krasbi #sho_tabkhin_alyoum

Crispy Chicken (Restaurant-Style)

Prep checklist

Cooking notes