Marination: In a bowl, add one egg, salt, black pepper, red chili powder, ginger-garlic paste and lemon juice.
Beat all the ingredients together to make a smooth paste.
Now add chicken pieces and coat well.
Marinate for 1 hour.
Now after 1 hour, start coating.
In a separate bowl, add all-purpose flour (maida),
Along with this, add corn starch. It will create the crispy and crunchy texture of chicken.
Add salt and black pepper.
Mix well to combine all ingredients.
Now coat the chicken pieces one by one.
First coat with flour then again coat with marination mixture and then coat with flour again.
It will create a double layer to get strong crispy look in chicken pieces.
Coat all the chicken pieces and rest it ½ an hour before frying. (This step will settle the flour on chicken). You can also place chicken in fridge for 10 minutes.
Now deep fry the chicken in hot oil. Initially place chicken in hot temperature. Don’t stir or move. First, it needs to get a hard texture. Fry at least 5 to 6 minutes on both sides.
As you feel the chicken is getting hard not to turn the temperature to medium. In this way, the chicken will be crispy and crunchy from outside and juicy from inside.
Fry chicken from sides.
Take it out on kitchen paper to serve.
Crispy fried chicken broast is ready.