Broasted Chicken

Ingredients

• 1200 g chicken
• 2 cups flour
• 1 cup cornstarch
• 1 lemon, cut
• ¼ cup white vinegar
• 1 teaspoon baking powder
• 1 teaspoon white pepper
• ½ teaspoon ground cardamom
• 1 tablespoon ginger
• ½ teaspoon paprika
• 1 tablespoon oregano
• 1½ tablespoons garlic powder
• 1½ tablespoons salt
• 1 tablespoon broasted chicken seasoning or 7-spice blend
• a little water
• cold water water
• salt for soaking salt
• for frying oil
• a little potatoes potatoes
• a little ketchup
• a little mayonnaise
• pickles

Instructions

1. Cut the chicken into 10 pieces on a cutting board.
2. Soak the chicken in a bowl with water, salt, and vinegar for about 2 hours to remove any unpleasant odor.
3. In a bowl, mix all the spices together except the baking powder.
4. Remove the seeds from the lemon, then grind it with its peel in a food processor.
5. Place the chicken pieces in the marinating bowl.
6. Add the ground lemon to the bowl of chicken.
7. Add ¼ cup white vinegar to the bowl of chicken.
8. Add a little water to the bowl of chicken.
9. Add the mixed spices to the bowl of chicken.
10. Add more water to the bowl of chicken until the marinade reaches the right consistency to coat the chicken.
11. Leave the chicken in the marinating bowl for 4 to 5 hours; preferably overnight in the refrigerator.
12. In the coating bowl, mix the flour with the cornstarch.
13. Add the baking powder over the flour and cornstarch mixture in the coating bowl.
14. Add some of the mixed spices to the coating bowl, then mix well.
15. Coat each piece of chicken in the flour plate, pressing it down with your hand so the flour adheres on all sides.
16. Shake each chicken piece over the flour plate to remove the excess, then place it on a separate plate.
17. Leave the chicken pieces for half an hour after the first coating; they can be placed in the refrigerator.
18. Heat the oil in the frying pan.
19. Fry the potatoes in the pan before frying the broasted chicken so the oil does not become dirty quickly.
20. Remove the potatoes from the pan once they are done.
21. Prepare the second coating stage immediately before frying by placing cold water in a bowl and flour on a plate.
22. Dip each piece of chicken only once in the bowl of cold water.
23. Transfer each piece immediately to the flour plate after the cold water, and press flour onto it by hand on all sides.
24. Shake each chicken piece over the flour plate to remove the excess.
25. Transfer the chicken pieces directly from the flour plate to the pan, as delaying will cause the flour coating to separate from the chicken.
26. Fry the chicken pieces in the pan without overcrowding.
27. Lower the heat under the pan after adding the chicken, because the oil is hot at the beginning.
28. Fry the thighs in the pan for at least 12 minutes, until the meat is cooked through.