Crispy Fried Chicken Bites

Ingredients

• 6Skin-on chicken drumsticks
• 1 cupMilk
• 1 tbspGinger garlic paste
• 1 tspWhite pepper powder (marinade)
• 1/2 tspRed chilli powder (marinade)
• 2 tbspVinegar
• to tasteSalt (marinade)
• 2Eggs
• 1 1/2 cupMaida
• 1/4 cupCornflour
• 1/2 cupCorn meal
• 1/2 cupBread crumbs (or crushed corn flakes)
• 3 tspSalt (coating)
• 1/2 tspRed chilli powder (coating)
• 1 tspGarlic powder
• 1 tspWhite pepper powder (coating)
• 1 cupIce-cold water
• as neededOil, for deep frying
• 3 tbspMayonnaise (dip)
• 1 tspGrated ginger (dip)
• 4 tbspCurd (dip)
• 1/2 tspLemon juice (dip)

Method

1. 1

   Score each drumstick with 2-3 cuts. In a bowl combine milk, ginger garlic paste, white pepper, red chilli, vinegar and salt. Submerge the drumsticks and marinate 4 to 5 hours or overnight in the fridge.

2. 2

   In a wide plate mix maida, cornflour, corn meal, bread crumbs, salt, red chilli, garlic powder and white pepper. Beat the eggs in another bowl. Fill a third bowl with ice-cold water.

3. 3

   Lift a drumstick from the marinade and dip it into the beaten egg, then press firmly into the seasoned flour coating until thickly covered.

4. 4

   Dip the floured drumstick into the ice-cold water for 2 seconds, then back into the seasoned flour, pressing again to build a shaggy second coat.

5. 5

   Heat oil to 170°C. Fry the drumsticks in batches for 8-10 minutes until deep golden and cooked through (juices should run clear). Drain well.

6. 6

   For the dip whisk mayonnaise, grated ginger, curd and lemon juice — serve alongside the hot chicken.