If you soak the chicken pieces in either milk or buttermilk,for a few hours or even overnight and then boil them until cooked,you don’t need to fry for too long.Only a minute or so for them to brown.The insides are lovely and tender,and crispy outside.
And,I do add some cayenne pepper,or garlic salt too.
Mall , aankh hai ki button … carrot daali hai bi .. I wrote it in the recipe .. go check it out … but I used only one small carrot for every two cups of cabbage … I am gonna make it again this weekend
\ i have seen this made by goras on BBC food channel .
i make zinger burger chicken thigh pieces like that but still i dont boiled i deep fry them as WANTED KFC WALA TASTE NA.
\ i have seen this made by goras on BBC food channel .
i make zinger burger chicken thigh pieces like that but still i dont boiled i deep fry them as WANTED KFC WALA TASTE NA.
Hmm I like homemade colwslaw more than KFC. I can’t stand the overly mayo cole slaw…id rather the mayo barely be touching the cabbage, so its light & crispy…Hmm.
Does KFC really add ajinomoto/chinese salt to its chicken??
basically the chinese salt is a flavour enhancer it is used widely used in chips and other fast food because u will notice it will enhance the taste of any thing .