Instructions
- Trim off excess fat from niblet pieces.
- Preheat oil in a deep fryer (or Kadahi with lid) to 170 degrees.
- Add the chicken and let it sit for 20 minutes, turning occasionally.
- In another medium bowl, combine the rest of the coating ingredients.
- When the chicken has marinated, dry between paper towels.
- Stack each piece on a plate until all pieces have been coated.
- Fry about 4 to 5 pieces of chicken at a time in the deep fryer.
- :- Do not lift the basket up because the chicken will stick and coating will rip apart when you try to remove it.
- Fry until golden brown (12 to 15 minutes). Turn halfway through to cook evenly.
- Remove the chicken to a rack or paper towels to drain for 5 minutes before serving.
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