Crispy fried chicken

My hubby is a fan of the Kentucky fried chicken, or the Col Sander's chicken as he likes to correct me:)

Therfore as always, I one day decided to make these at home. Now - Col Sanders crispy fried chicken is one of the best kept secrets, but there are umpteen variations to it on the blogosphere. I read a few here and there, and depending on availability at home, I made my own version of the crispy chicken. It turned out very well...though I will admit not 'exactly' the same as Col Sanders, but then.......who is complaining!! Certainly not me, nor hubby - who has already placed a request for another test run:)

My version of the crispy fried chicken recipe:

1. Prepare a marinade of buttermilk, salt, and pepper, and dunk the chicken drumsticks/wings/breast pieces that you would like to fry. Marinate them for anything between 1 to 24 hours.

2. In a ziplock bag - prepare a good quantity of coating. I added flour/maida, cornmeal, salt, red chilli powder, and dried mixed herbs like rosemary

3. Beat a couple of eggs and keep aside

4. Now is the messy part of the recipe - make sure all the things needed are close to each other. Pick up the chicken piece and shake to remove the excess marinade, dunk it in the egg mixture, then inside the ziplock to coat evenly, then again into the egg mixture and again in the ziplock bag.

5. Take out the piece from the bag and place them on a dripping tray, so that the flour gets some time to settle down and become soggy. Do this precedure with all the marinated chicken pieces and give them some time to settle down.

6. After 5 minutes, deep fry them in a heated wok - place as many as you can at high flame till it gets a nice golden colour on the outsie, then turn down the flame to medium and cover to cook till it gets done, At then end - again turn up the flame to high and drain out the pieces from the oil. This will ensure that the chicken gets cooked, but also retains its crispness.

Do try out this recipe - but take care while deep frying:)