Buttermilk marinaded scrumptious chicken wings, deep fried till nice and crunchy! A best treat for anytime!

BATTER FRIED CHICKEN WINGS

Active ingredients

8-10 chicken wings
2 cups buttermilk
1/2 tsp ginger powder
1/2 tsp red chilli powder
1/2 tsp paprika powder
1 tsp garlic powder
1/4 tsp yellow chilli powder
1 tsp onion powder
Squashed black peppercorns to taste
Salt to taste
3 eggs
Oil for deep frying
Sweet chilli sauce to serve
Covering
1 1/2 cups fine-tuned flour
1/4 tsp paprika powder
1/2 tsp garlic powder
Salt to taste
1/2 tsp onion powder

Approach

1. Take buttermilk in a large bowl. Include ginger powder, red chilli powder, paprika powder, garlic powder, yellow chilli powder, onion powder, crushed black peppercorns, salt and whisk well.
2. Add the chicken wings and blend well. Place this bowl in the fridge to marinade for 8-10 hours.
3. Break in the eggs in another bowl, add salt and whisk well.
4. Take fine-tuned flour in a big bowl. Add paprika powder, garlic powder, salt, and onion powder and blend well.
5. Heat adequate oil in a kadai.
6. Coat each chicken wing with the fine-tuned flour mixture on both sides, dip it into the blended eggs and put them back into the refined flour mix. Cover well on both sides and dust of the excess.
7. Gently slide in the chicken wings into the hot oil and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
8. Serve hot with schzewan sauce.

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