Fry the poor Bird

When my mother gets obsessed with something, that something typically is food related, she will see it to the very end.  She will look through all her cookbooks, call up any particular person who may have a hint, and now that she has figured out Google is her friend she’s making great use of that.  And so for a week, we made fried chicken.  A whole week of fried chicken.  When I was not eating it, I was hearing about it.  Gotta love mothers. ❤

2 chicken legs
1/2 cup buttermilk
3/4 cup bread flour
1/2 teaspoon salt
1/2 lemon salt
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon baking powder
1 tablespoon corn starch
1 egg
1/2 cup water
1/2 teaspoon salt
1 teaspoon garam masala
1 tablespoon barbeque sauce

With a sharp knife, make slashes into the chicken legs.  Do not make the slashes too deep, just about a centimeter or two.

In a small bowl, marinate chicken in seasoning of your choice, and coat the pieces with buttermilk.  Let rest for a couple hours, or overnight.  Drain any excess buttermilk off the chicken when about to use.

In a large bowl, add flour, salt, lemon salt, garam masala, paprika, garlic powder, baking powder, and corn starch.  Whisk together.

In a medium bowl, add egg, water, salt, garam masala, and barbeque sauce.  Whisk together.

Dip the chicken pieces in egg, and then into the flour.  Coat completely with flour, and then press the flour into the chicken, using the weight of your palm.  Shake the excess flour off, and keep shaking it for about 15-20 seconds.  Dip the chicken pieces once again in the egg mixture, and then into the flour, pressing into it.  Shake off the flour again.

You want to create the fluffy look, and shaking it helps, so shake to your hearts contentment!

Fill a deep pot with 3/4 amount of oil, and heat to 350.  Place the pieces into the oil, and when it starts to change color turn it over to the other side, about 10 seconds. Lower the heat so that it drops to 275, and maintain that temperature.  Turn the chicken over every 2 minutes, until it done about 20 minutes or when a thermometer inserted registers at 180.


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