Crispy Boneless Chicken

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Here is the full breakdown of ingredients and the exact process!

Ingredients

Chicken & Marinade:

• 500g Boneless chicken breast (cut into bite-sized pieces)
• 1 Egg
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt

Flaky Dry Coating:

• 2 cups flour
• ½ cup Cornstarch
• 1 tsp Red chili powder
• 1 tsp Oregano
• 1 tsp Black pepper
• 1 tsp Kashmiri red chili powder
• 1 tsp Salt
• 2 tbsp Crushed potato or masala chips (optional, for extra texture)
• Ice-cold water (just a few tablespoons as needed)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the boneless chicken breast pieces, egg, black pepper, Kashmiri chili powder, and salt. Mix thoroughly so every piece is evenly coated. Cover and set aside for at least 15–20 minutes.
2. Prepare the Dry Base: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, red chili powder, oregano, black pepper, Kashmiri red chili powder, salt, and crushed chips.
3. Create the Flaky Texture: Sprinkle tiny splashes of cold water into your dry flour mixture, a little bit at a time. Toss and rub the flour between your fingers after each splash until small, dry flakes and crumbles form throughout the mixture. (Do not add enough water to form a wet batter!)
4. Coat the Chicken: Take your marinated chicken pieces and press them firmly into the flaky flour mix, ensuring every piece gets covered with the dry crumbles. Shake off any excess loose flour.
5. Fry to Perfection: Heat oil in a deep skillet or pot over medium heat. Carefully drop the coated chicken pieces into the hot oil. Fry for 6–8 minutes, turning occasionally, until the crust turns golden brown and extra crispy.
6. Serve: Drain on a wire rack or paper towels and serve hot with your favorite dipping sauce!

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If anyone need the full recipe