Urdu Translation:
Yeh ek mukammal aur maze daar deep-fried chicken banane ka tareeqa hai, jo ghar par asaani se tayar kiya ja sakta hai. Isay banane mein zyada waqt nahi lagta, lekin agar aap chicken ko thoda time marinate karain to uska taste aur zyada behtareen hota hai. To chaliye, dekhte hain iska tafseeli tareeqa:
- 4 se 6 chicken ke thighs ya drumsticks (aap chahein to breast ya wings bhi istemal kar sakte hain)
- 2 cups buttermilk (agar buttermilk dastiyab nahi, to 1 cup doodh mein 1 tablespoon sirka mila kar chhod dein, yeh buttermilk ka acha badal hai)
- 1-2 cups all-purpose flour (yaani maida)
- 1 teaspoon lehsan powder
- 1 teaspoon pyaaz powder
- 1 teaspoon paprika (yani lal mirch ka powder, jo zaroori nahi, optional hai)
- 1 teaspoon kali mirch ka powder
- 1 teaspoon namak (aap apne taste ke mutabiq zyada ya kam kar sakte hain)
- 1 teaspoon cayenne pepper (agar thoda teekha pasand hai to shamil karein, yeh bhi optional hai)
- 1 teaspoon baking powder (yeh chicken ko halka aur crispy banane mein madad karta hai)
- Vegetable oil (deep frying ke liye, jaise ke soya oil ya canola oil ka istemal kar sakte hain)
Chicken ko Marinate Karein:
Sabse pehle, chicken ko marinate karna zaroori hai. Ek bara bowl lein aur usmein chicken ke pieces daal dein. Ab buttermilk ko chicken ke upar daal kar achi tarah lapet dein. Isay dhak kar fridge mein 4 ghante ke liye chhod dein. Agar aap ke paas zyada waqt nahi hai to kam az kam 30 minutes ke liye marinate karein. Lekin raat bhar marinate karne se chicken zyada naram aur mazedar hota hai.Jab chicken marinate ho raha ho, ussi dauran aap coating tayar kar sakte hain. Ek shallow dish lein aur usmein maida, lehsan powder, pyaaz powder, paprika, kali mirch, namak, cayenne pepper, aur baking powder ko achi tarah se mila lein. Yeh masala chicken par ek zabardast crust banayega jab aap isay fry karein ge.
Ek gehri frying pan ya bara degchi lein aur usmein 3 se 4 inch vegetable oil daal dein. Oil ko 350°F (175°C) tak garam karein. Aap fry karne se pehle tel ko zaroor check karein ke yeh sahi se garam ho. Iska tareeqa yeh hai ke thoda sa maida tel mein daal kar dekhein, agar woh turant sizzle karein to tel tayar hai.
Jab chicken marinate ho jaye, to usay buttermilk se nikaal kar extra buttermilk drip hone dein. Har chicken piece ko flour mixture mein daal kar achi tarah coat karein, yaani chicken ke har hise par maida aur masalay ka achi tarah lagna zaroori hai. Aap chahein to ek dafa dobara bhi dip kar sakte hain for extra crispy chicken. Phir chicken ko side par rakh dein.
Ab chicken ko garam oil mein halka haath se daal dein. Dhiyan rakhein ke pan mein zyada chicken pieces ek sath na dalain, is se temperature gir sakta hai aur chicken achi tarah fry nahi ho ga. Chicken ko 10-15 minutes tak fry karein, aur beech beech mein chicken ko palatain taake dono sides se golden brown aur crispy ho jaye. Aap ka chicken andar se 165°F (75°C) tak garam hona chahiye, iska matlab chicken puri tarah pak chuka hoga.
Chicken jab tayar ho jaye, to isay oil se nikaal kar wire rack ya paper towels par rakh dein, taake jo extra oil hai woh drain ho jaye.
Apka crispy aur juicy fried chicken tayar hai! Isay garam garam mashed potatoes, coleslaw, ya biscuits ke sath serve karein aur enjoy karein.
- Agar aap ko chicken zyada crispy pasand hai, to double dipping ka tareeqa istemal karein. Pehle chicken ko buttermilk mein dip karein, phir flour mixture mein, aur phir dubara se buttermilk aur flour mixture mein coat karein. Is tarah chicken extra crispy ban jaye ga.
- Fry karte waqt dhyan rakhein ke oil ka temperature consistent ho, yeh isliye zaroori hai taake chicken evenly fry ho. Agar oil ka temperature zyada gir jaye ga, to chicken andar se kacha reh sakta hai.
Ab aap ka deep-fried chicken bilkul tayar hai, aur isay apne family aur doston ke sath share karein!
English Translate:
This is a complete and fun way to make deep-fried chicken, which can be easily prepared at home. It does not take much time to make, but if you marinate the chicken for a little time, its taste becomes even better. So let's see the detailed recipe:
4 to 6 chicken thighs or drumsticks (you can also use breast or wings if you want)
2 cups buttermilk (if buttermilk is not available, then mix 1 tablespoon vinegar in 1 cup milk and leave it, it is a good substitute for buttermilk)
1-2 cups all-purpose flour (ie refined flour)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (ie red pepper powder, which is not necessary, is optional)
1 teaspoon black pepper powder
1 teaspoon salt (you can add or reduce it according to your taste)
1 teaspoon cayenne pepper (if you like it a little spicy then add it, this is also optional)
1 teaspoon baking powder (it helps in making the chicken light and crispy)
Vegetable oil (for deep frying, you can use soya oil or canola oil)
First of all, it is important to marinate the chicken. Take a large bowl and add the chicken pieces in it. Now pour the buttermilk over the chicken and coat it well. Wash it and leave it in the fridge for 4 hours. If you don't have much time then marinate for at least 30 minutes today. But marinating overnight makes the chicken more tender and flavorful.
While the chicken is marinating, you can prepare the coating. Take a shallow dish and mix flour, garlic powder, onion powder, paprika, black pepper, salt, cayenne pepper, and baking powder in it thoroughly. This masala will form a delicious crust on the chicken when you fry it.
Take a deep frying pan or large pot and add 3 to 4 inches of vegetable oil in it. Heat the oil to 350°F (175°C). Make sure you check the oil to make sure it is hot enough before frying. The way to do this is to add a little bit of flour to the oil and see if it sizzles immediately, the oil is ready.
Once the chicken is marinated, remove it from the buttermilk and let the excess buttermilk drip off. Dip each chicken piece in the flour mixture and coat it well, making sure every part of the chicken is coated with the flour and spices. You can also dip it twice if you want for extra crispy chicken. Then keep the chicken aside.
Now lightly put the chicken in the hot oil. Do not put too many chicken pieces at once in the frying pan, this can cause the temperature to drop and the chicken will not fry properly. Fry the chicken for 10-15 minutes, and stir the chicken in the middle so that it becomes golden brown and crispy on both sides. Your chicken should be hot to 165°F (75°C) inside, which means the chicken will be completely cooked.
When the chicken is ready, remove it from the oil and place it on a wire rack or paper towels so that all the extra oil drains out.
Your crispy and juicy fried chicken is ready! Serve this with hot mashed potatoes, coleslaw, or biscuits and enjoy.
- If you like your chicken extra crispy, try the double dipping method. First dip the chicken in the buttermilk, then in the flour mixture, and then coat it again in the buttermilk and flour mixture. This way the chicken will become extra crispy.
- While frying, make sure that the temperature of the oil is consistent. This is important so that the chicken fries evenly. If the temperature of the oil drops too much, the chicken can remain raw from inside.
Now your deep-fried chicken is completely ready, share it with your family and friends!
