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| 1 | Quart | Water | |
| 1 | teaspoon | Salt | |
| 2 | TABLEspoon | Sugar | |
| 2 | Cloves | Garlic | |
| 5 | Each | Chicken, Boneless, skinless | marinade for at least 6 hours |
| 200 | Gram | Flour | |
| 60 | Gram | Corn Starch | |
| 1 | teaspoon | Salt | |
| 1 | teaspoon | Black Pepper | |
| 1 | teaspoon | Paprika | |
| 1 | teaspoon | Oregano | |
| 1 | teaspoon | Baking Powder | |
| Divide these dry ingredients in half | |||
| To the first half add water and eggs. | |||
| 2 | eggs | ||
| 150 | ml | Water | combine to make coating |
| combine water, salt, sugar and garlic, add chicken, and refridgerate for at least 6 hours |
| combine all dry ingredients, then separate in to two halfs. To one half add eggs and water to make al slurry |
| use paper towel to dry the chicken, then dip into the liquid coating, then in to the dry ingredients, finally deep fry for 15 minutes. |