This is one recipe I’ve wanted to get right for quite a while and in the end, it was just a simple thought that made everything alright – a dry rub. Some of the issues encountered were related to the coating slipping off, the final product not coming out crunchy enough and cooking it perfectly both inside and outside without strict temperature regulation.
The core of this recipe is the dry rub and the steaming. The steaming:
- Cooks the chicken thoroughly
- Stabilizes the crust on the surface of the chicken and
- Causes the coating to ‘settle down’ in a perfect layer.
- Pieces of chicken with the skin on
- Wholemeal flour (atta)
- Salt (about 10% of flour)
- Spices (whatever you like as long as they’re dry)
- Oil for deep frying
- A steamer
- Mix the flour with the salt and spices
- Thoroughly coat the pieces of chicken with the flour
- Steam for about 30 minutes or until cooked, whichever is earlier. Clear juices from within when poked mean it’s done.
- Fry when needed; only till the outer crust is crisp.
- Serve with gravy, fries, mashed potatoes, coleslaw and whatever else you like.
Let me know if this one worked for you.
In case you’re not sure how to cut out the thighs, which are the best part, check out this video: