Ingredients:
Chicken drumsticks - 6

Brine:
Water - 3 cups
Salt - 1 tsp

Marination:
Ginger paste - 1 tbsp
Red chili powder - 1 tbsp
Turmeric powder - 1 pinch
Oil - 1 tbsp
Salt - as required
Yogurt - 1 cup

Coating:
Flour - 1 cup
Red chili powder - 1 tbsp
Salt - as required
Garlic powder - 1 tsp
Oregano - 1 tsp
Black pepper powder - 1 tsp
Egg - 1
Oil - 1 tbsp

Procedure:

  1. Brine the chicken by placing the pieces in a bowl. Pour water and salt as measured in ‘Brine‘ and make sure the chicken is fully submerged.
  2. Cover with plastic wrap, and refrigerate for 1-3 hours. Since we are only using the legs, we shouldn’t marinate for too long to avoid the chicken absorbing too much salt water.
  3. After brining, remove from refrigerator. Drain the brine water and pat the chicken dry.
  4. Combine together all the ingredients under ‘Marination‘ except for the yogurt and form a paste.
  5. Coat the chicken pieces well with the paste and place back in the bowl.
  6. Pour the yogurt over and make sure all pieces are coated. Don’t rub it in because this will cause the masala to slip off.
  7. Cover and refrigerate again for 2-4 hours.
  8. In two separate dishes, prepare the ‘coating’. In one bowl, add the egg and oil and beat well. In another bowl, add all the dry ingredients and mix well.
  9. For each piece of chicken, do the following steps:
    • Remove excess yogurt and pat dry gently with kitchen towel. You can also leave it to air dry in the refrigerator if you have enough time.
    • Place in the flour dish and coat well. Shake off excess flour.
    • Place in egg dish and coat well.
    • Place back in flour dish and coat well.
    • Arrange in the air-fryer basket.
  10. Once all pieces are in the air-fryer basket, leave it alone for 10 minutes for the batter to set in.
  11. Place basket in air-fryer. Cook at 350F for 15 minutes.
  12. Remove basket and gently rearrange the pieces, flipping them around.
  13. Place basket in air-fryer. Cook at 350F for another 10 minutes.
  14. The chicken should be cooked by now and the skin crispy. Test by taking one of the bigger pieces and gently open with a fork. If the inside is still pink, cook for another 2-5 minutes till cooked through.
  15. Remove from basket and serve hot.

 

Fried chicken (Attempt 1)

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