Monday, December 15, 2008

Fried Chicken Thighs



It was an oily dish! But it tasted real good. Who doesn't like oily food? It's alright to have it once in a while, just not too often, says me :o)

In a bowl, prepare some flour with salt, pepper, ½ teaspoon of tumeric powder for colour and mix well. In another bowl mix 1 egg, milk and a bit of sugar. Marinate the chicken thighs with some salt and pat dry. Dip the chicken thigh into the flour mixture first, then the egg and milk mixture, and back to the flour again before frying it until golden or cook. Make sure the flour coats the chicken well and no wet spot. This will reduce oil splattering vigorously when frying.


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