Wash and drain chicken breast cut into bite-sized pieces. Mix well with red chili powder, ginger garlic paste or powder, onion powder, pepper powder, and salt.
A simpler version of its Kentucky cousin, this fried chicken can be eaten cold, making it ideal for a summer picnic.
This recipe uses a mix of flour, paprika, ground thyme and granulated garlic to coat the chicken, pre-moistened in a blend of eggs, milk and water.
What sets this recipe apart is the use of buttermilk instead of regular milk, and a dash of garlic powder.
This recipe works best with chicken drumsticks. Remove the skin and soak in lemon water, then drain. Slice each drumstick 2 or 3 times.
Boil chicken breasts in chicken broth, carrot, and onion. Remove when cooked, but set aside the broth.
Combine potato flakes, salt, paprika, garlic powder and pepper in a bowl. Mix well with butter.
This fairly minimalist recipe works best with boneless, skin-on chicken thighs cut into small pieces
What makes this recipe hot is that not only is the floured chicken dipped in a liquid mixture.