Ingredients:

\r\n

1 kg boneless chicken

\r\n

lemon

\r\n

2 cups water

\r\n

1/2 cup flour

\r\n

fresh grated ginger

\r\n

4 cloves garlic, crushed

\r\n

pinch white pepper

\r\n

1 tablespoon white vinegar

\r\n

2 tablespoons yogurt

\r\n

1 tablespoon mustard

\r\n

pinch oregano or dried thyme

\r\n

1 tablespoon red pepper paste

\r\n

1 teaspoon chicken spice

\r\n

1 chicken bouillon cube

\r\n

1 tablespoon soy sauce

\r\n \r\n \r\n \r\n

Preparation:

\r\n

Rinse the chicken well and cut lengthwise into slices about 2 cm thick; rub with lemon and set aside.

\r\n

Prepare the batter. Mix water with flour, spices and seasonings listed in the ingredients.

\r\n

Place the chicken pieces in the batter for at least 2 hours.

\r\n \r\n \r\n \r\n

When it is time to fry the chicken, prepare:

\r\n

2 cups all-purpose flour

\r\n

1/2 cup chickpea flour

\r\n

salt

\r\n

1 teaspoon baking powder

\r\n

pinch of sweet red pepper or paprika

\r\n

1 teaspoon crispy seasoning

\r\n

pinch garlic powder

\r\n

pinch onion powder

\r\n

Heat the oil and coat the chicken pieces with the flour mixture; then dip again in the marinade prepared earlier, and once more in the flour mixture.

\r\n

Fry the chicken in ample oil, fully submerged, over medium heat, turning until halfway done. Remove and drain on kitchen paper.

\r\n

Let the chicken cool completely, then refrigerate for about an hour...

\r\n

Reheat the oil and fry the chicken again until fully cooked.

\r\n

You can freeze the crispy chicken pieces after half-frying; when you need them, finish frying until fully cooked.

\r\n \r\n \r\n \r\n

Recipe and method for Crispy Chicken from a friend and the chef on Shu Tabkhin Alyawm:

\r\n

Salam Shaeito

\r\n

Click the name Salam to visit her page on our site and view her delicious recipes

\r\n

#Recipes #Recipe #Dijaj #Crispy #Crispy_Chicken #ShuTabkhinToday

\r\n

How to Make Crispy Chicken Without Eggs

Prep checklist