Ingredients
• Chicken – 900 grams (with skin – cut into 14 pieces)
• Smoked paprika – 1 Tea spoon
• Cayenne pepper – 1 Tea spoon
• Onion powder – 1 Tea spoon
• Garlic powder – 1 Tea spoon
• Ginger powder - 1 Tea spoon
• White pepper – 1 Tea spoon
• Cumin powder – 1 Tea spoon
• Baking powder – 1 Tea spoon
• Salt – 1 Tea spoon
• Bay leaves – 3 small pieces
• Brown sugar – 1 Tea spoon
• Buttermilk – 1 Cup
• Egg White – 2
• All-purpose flour (plain) – 1 Cup
• Corn flour (corn starch) – 1 Cup Method:
• Clean the chicken and pat dry with a paper towel.
• Separate 1 tea spoon of salt and mix all the dry spices, smoked paprika, cayenne pepper, onion powder, garlic powder, ginger powder, white pepper, Cumin powder, salt, and brown sugar. Mix well and set aside.
• Sprinkle this spice mix on the chicken pieces, sprinkle approx. 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later.
• Take a large bowl, add the butter milk, 2 egg whites, one tsp of salt, and beat well. Add 3 bay leaves and stir a little.
• Add the spice coated chicken to the butter milk, cover with plastic film and marinate overnight or a minimum of 2 hours or up to 24 in the fridge.
• The following day or 2 hours later, remove the chicken from the fridge.
• Preheat your oven at 400°F – 200°C for 20 minutes.
• Meanwhile the oven is preheating, Take a big flat surface bowl and Mix well all-purpose flour, corn flour (cornstarch) and baking powder.
• Add leftover spice mix to the flour bowl.
• Remove the chicken pieces from the butter milk and coat them with spicy flour one at a time. Repeat process until each piece has been coated in spicy flour mix. Do not double coat, one thin even coat is enough.
• Place the chicken pieces over a wire rack placed over a sheet pan. Leave them to rest 15 minutes until the flour is absorbed from the chicken moisture. You shouldn’t see any dry white flour on top. If so, your coating is too thick, to fix it, brush a little butter milk or water on the dry spots.
• Place in the chicken in pre-heated oven and bake for around 25-30 minutes at 400°F – 200°C, after 5 minutes, turn oven down to 350°F – 180°C. flip the chicken after 25 to 30 minutes in order to cook it from both sides.
• Chicken will be ready in approximately 50 to 60 minutes depending on the size of your chicken as I used smaller chicken so mine was ready in 50 minutes.
• Enjoy!
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