"Crispy & Juicy Chicken Broast Recipe | Restaurant-Style at Home"

For 1 kg chicken broast leg and thigh pieces, the preparation involves marinating and coating the chicken to achieve a crispy, flavorful crust. Here’s a breakdown of what it typically includes: 1. Chicken Selection: Weight: 1 kg, approximately 4-6 pieces of leg and thigh (with skin-on or skinless, based on preference). Cut: Make small slits on the chicken for better marinade absorption. --- 2. Marination Ingredients: 5 table spoon yogurt 2 tbsp ginger-garlic paste 1 tsp salt (or to taste) 1 tsp black pepper 1 tsp paprika or chili powder 1 tsp garam masala 1 tbsp lemon juice Optional: ½ tsp cumin powder or coriander powder for extra aroma Process: Marinate the chicken for 2-4 hours (or overnight for best results) to ensure flavor penetrations 3 Frying Process: Heat oil in a deep fryer or deep pan to 170-180°C (340-350°F). Fry the pieces for 3 minutes minutes or until golden brown andnside (internal temperature should reach 75°C / 165°F). Drain excess o --- 5. Serving Suggestions: Serve hot with fries,