Ingredients
- For Brining
- Chicken Drumsticks 1 kg
- Vinegar 1/2 Cup
- Salt 1 tbsp
- Water as required
- Injection Sauce
- Chili Sauce 1/2 Cup
- Buffalo Sauce 1 tbsp
- Salt 1 tsp
- Chili Powder 1/2 tsp
- Spice Mixture (Masala)
- Cumin Powder 1 tsp
- Chili Flakes 1 tsp
- Ginger Powder 1/2 tsp
- Garlic Powder 1/2 tsp
- Coriander Powder 1 tsp
- Pepper 1/2 tsp
- Mustard Sauce 2 tbsp
- For Liquid Coating
- All Purpose flour 2 tbsp
- Prepared Masala 1 tbsp
- Water 1 Cup
- For Coating
- All Purpose Flour 1 Cup
- Liquid Coating
- Oil for Frying
Why This Recipe Is So Good
Practical Cooking Tips
- Fry the chicken in small batches to keep the oil temperature steady.
- Let the chicken rest on a wire rack after frying to maintain its crispiness.
Step 1
Place 1 kg of chicken drumsticks in a large bowl. Add some vinegar, salt, and water, then cover and let it sit for about an hour. After that, drain off the vinegar water.
Step 2
In a small bowl, mix together chili sauce, buffalo sauce, salt, and chili powder. Using a marinade injector, fill it with this sauce and inject it into each drumstick. Set the injected drumsticks aside.
Step 3
In another small bowl, combine salt, cumin powder, chili flakes, ginger powder, garlic powder, coriander powder, pepper, and chili powder. Mix everything well.
Step 4
Rub this spice mix all over the drumsticks, then spread some mustard sauce on them and give them another good rub. Let the chicken marinate for at least an hour, or even overnight if you have time.
Step 5
Now, coat each drumstick in all-purpose flour. Then dip them into a liquid batter made from flour, the spice mix, and water. After that, dredge them in dry flour again, shaking off any excess.
Step 6
Heat oil in a pan and fry the drumsticks until they’re crispy and golden brown. Serve hot with your favorite dipping sauce.
