crispy fried chicken legs

Ingredients:

3 or 4 chicken legs
oil for deep frying
For first marinade: 8-10 hrs
1/2 cup buttermilk OR 3 tbsps vinegar+6 tbsps water
1/2 tsp salt
For second marinade: 3-4 hrs
1 tbsp ginger garlic paste
1 tsp red chilli pwd
3/4 tsp salt
For first coating:
1 egg
2-3 tbsps milk
salt to taste
pepper to taste
For second coating:
3 tbsps cornflour
3 tbsps maida
salt to taste
pepper to taste

method

1 Wash chicken legs and make slits all over. Take a large ziplock bag, place chicken and the first marinade and lock it. Place the zip lock bag in the refrigerator for atleast 8 hrs.

2 After 8 hrs, drain the first marinade and add the second marinade to the chicken legs and shake the zip lock bag well. Lock it and place in refrigerator for another 3-4 hours.

3 Remove chicken legs after marination, dip in the first coating mixture (eggs/milk) and then coat with the second coating mixture (cornflour/maida).

4 Heat oil in a heavy bottomed vessel, once the oil is hot, reduce flame, place one or two coated chicken legs (based on the size of the vessel) and cook on low to medium flame on both sides of the legs for 6-7 mts. Cook on high flame for another 2-3 mts on both sides till golden brown. Drain onto absorbent paper and bake in hot oven at 175 for 10 mts.