Step 1: Prepare Chicken Brine

Take 500 grams of large chicken pieces (leg and chest). In a bowl, add the chicken, 2 cups of water, 1/2 teaspoon of salt, and 1 teaspoon of crushed green chilies. Mix well to ensure the chicken is fully submerged. Let it rest for 1 hour.

Step 2: Marinate Chicken with Spices

After 1 hour, discard the water and transfer the chicken pieces to a clean bowl. Add 1 tablespoon of red chili powder, 1 tablespoon of ginger garlic paste, 1 teaspoon of black pepper powder, 2 tablespoons of vinegar (to prevent blood from oozing), and 1/2 teaspoon of salt. Mix all the spices thoroughly with the chicken pieces. Cover the bowl with wrapping paper and marinate overnight in the refrigerator for best results, or for at least 3-4 hours.

Step 3: Prepare Liquid Batter

In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup corn flour, 1/2 teaspoon salt, 1 teaspoon red chili powder, 1/2 teaspoon black pepper powder, and 1 teaspoon baking powder. Add half of the 1 cup chilled milk and whisk until smooth. Then add the remaining milk and whisk again until a consistent batter is formed. Set aside.

Step 4: Prepare Dry Coating

In another bowl, take 1/2 kg of all-purpose flour and add 1/2 teaspoon of red chili powder. Mix well to combine the spices with the flour. Set aside.

Step 5: First Coating of Chicken

After the chicken has marinated (overnight or 3-4 hours), remove the wrap and mix the chicken pieces once more. Take one chicken piece and dip it into the liquid batter, ensuring it is fully coated on both sides. Lift the chicken piece and gently shake off any excess batter.

Step 6: Second Coating of Chicken

Immediately transfer the batter-coated chicken piece to the dry flour mixture. Gently press the flour onto the chicken with your hands, ensuring it's fully covered. Continue pressing and coating for about 2-3 minutes to help form the crispy flakes. Gently shake the chicken piece 9-10 times to remove any loose excess flour and enhance the crumbly texture. Repeat this coating process for all chicken pieces.

Step 7: Deep Fry the Chicken

Heat oil in a deep pan for frying. Once the oil is hot, carefully place the coated chicken pieces into the oil. Do not overcrowd the pan; fry in batches (e.g., 3 pieces at a time). Fry the chicken on a low flame for 15 minutes to ensure it cooks thoroughly from the inside. After about 6-7 minutes, gently flip the chicken pieces to cook evenly on both sides. Continue frying until the chicken is golden brown and crispy.

Step 8: Serve Crispy Broast Chicken

Once the chicken pieces are cooked and golden brown, remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Your crispy broast chicken is now ready to be served hot. Enjoy!

• Marinate the chicken overnight for the best flavor and tenderness.

• Ensure the chicken pieces are large for an authentic broast experience.

• Press gently during the dry coating process to help form crispy flakes.

• Shake the coated chicken 9-10 times to remove excess flour and enhance crispiness.

• Fry on a low flame to ensure the chicken cooks thoroughly without burning the coating.