Moisture is not your friend.
All you need is a good piece of chicken. Few spices, corn flour and time. We always find the other ingredients easily but time is a key component that should not be ignored.
- Chicken, if pieces are large put a few slits on them.
- Paprika or Deghi Mirch.
- Turmeric Powder.
- Lemon Juice.
- Corn Flour.
- Oil for frying.
First combine the lemon juice with turmeric, chilly and salt. Taste and check if they are balanced. Eye ball them to take a call if they are adequate to cover the chicken completely. Do not add dried herbs or diary as they will burn in the hot oil.
Before rubbing the spices on the chicken make sure that the chicken is dry.
Rub the spices all over the chicken and leave it aside for about an hour. This will give it some time for the spices to adhere to the chicken. Marinating for really long periods will have no extra advantage in this recipe.
Applying corn flour is very simple. Put the chicken pieces in a bowl. Get a plate, which can cover the bowl. Put corn flour on top of the chicken. Cover the bowl. Now shake and shake it a little more. This will get the corn flour into every nook and corner of the chicken. You can use a plastic zip lock bag for the same but when a viable alternative exists do you really want to use a piece of plastic that will remain in some dumpster for the next couple of centuries.
After the corn flour has gotten rubbed in, use your dry hands to just massage it in a little. Now transfer the chicken into a plate and let it be exposed to air for about 10 mins or so. This will allow much better adhesion of the corn flour to the spices.
Heat oil. Deep fry. Avoid moving the chicken too much and do not overcrowd the oil. Fry at medium heat for about 8-9 minutes. Using leg and thigh meat will protect you from overcooking the chicken. The lean breast meat will need a lot of attention and is best avoided.