TIPS FOR A PERFECT FRIED CHICKEN
1-BRINE(IN SALT WATER)
2-PAT DRY(WITH KITCHEN TOWEL)
3-LONG HOUR MARINATION,MARINATION SHOULD BE STICKY
4-DON'T FRY COLD CHICKEN,TAKE OUT FROM THE FRIDGE JUST AN HOUR BEFORE TO BRING IT TO ROOM TEMPERATURE.
5-DREDGE THE CHICKEN INTO FLOUR,SHAKE OFF THE EXCESSIVE FLOUR,IF YOU DON'T SHAKE YOU WILL NOT GET CRISPY CRUMBS
6-DON,T USE ANY THING IN ALL PURPOSE FLOUR FOR COATING
7-ALWAYS USE VEGETABLE GHEE or Oil FOR FRYING
8-TEMPERATURE OF OIL OR GHEE SHOULD BE MEDIUM (360°F)
9-DON'T OVER CROWD THE CHICKEN
10-DON'T COAT ALL THE CHICKEN PIECES, ONLY COAT THOSE PIECES WHICH CAN BE FRIED AT A TIME,LEAVING COATED CHICKEN RESULTS IN HARD CRUST OVER CHICKEN
11-DON'T TAKE OUT CHICKEN ON A PAPER TOWEL INSTEAD USE A WIRE RACK...

ENJOYYYY YOUR FRIED CHICKEN AT HOME https://amzn.to/45kuMc7
Camera We are using for Video Recording:
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Cutting Board:
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Kenwood Food Processor:
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Microwave Oven:
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Dried Lemon:
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All Purpose Flour:
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Measuring Cup and Spoons:
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Whipping Cream:
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silicone spatula Set:
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Coffee Grinder:
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Biryani Pot:
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Biryani Masala:
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Air Fryer:
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