+rep chill cs player <3

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thanks for the recipe mate, needed that in these desperate times.

Ingredients for Chicken Marinade
1 chicken cut up into 8-10 pieces (skin left on)
2 cups buttermilk
1/2 tsp. garlic paste
1/2 tsp. ginger paste
1 tsp. salt
1 tsp. black pepper powder
1 tsp. mixed dried herbs of your choice oregano, thyme, rosemary, sage
1 tsp. red chilli powder or cayenne pepper optional
Other Ingredients
1 1/4 cups all-purpose flour/plain flour
1/2 cup cornflour
2-4 tbsp breadcrumbs or crushed cornflakes optional
1 tsp. baking powder
1 tsp. salt
1 tsp. paprika powder
1 tsp. red chilli powder or cayenne pepper
1/2 tsp. black pepper powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 egg + 2 tbsp. milk + 2 tbsp. any hot chilli sauce
oil for deep frying

Marinate the chicken in the marinade ingredients overnight.
Remove the chicken pieces from the marinade and blot them a little bit with kitchen towels. DO NOT rinse them as that will wash away the flavours that have built up during the marination. Set aside on a sieve until they come to room temperature.

In a wide plate, mix the flour, cornflour, breadcrumbs/cornflakes, baking powder, salt, paprika, chilli/cayenne, black pepper, garlic powder and onion powder. This will be your seasoned ‘dredging’ flour. In a second plate, whisk the egg with the milk and the hot chilli sauce.
Prepare a rack on which you will place the chicken pieces to rest after coating, and another raised one lined with some kitchen tissues/towels on which you will remove the chicken after frying.
Dip each chicken piece first in the beaten egg, then roll it in the seasoned flour. You can repeat if you want a thicker coating, one more time in the egg and then in the flour. Place on a rack and continue until all the chicken pieces are coated and resting on the rack. Let them rest for about 5 minutes so that the coating holds properly to the chicken.