Ingredients
- Water as required
- Injection Sauce
- Chili Sauce 1/2 Cup
- Buffalo Sauce 1 tbsp
- Salt 1 tsp
- Chili Powder 1/2 tsp
- Spice Mixture (Masala)
- Cumin Powder 1 tsp
- Chili Flakes 1 tsp
- Ginger Powder 1/2 tsp
- Garlic Powder 1/2 tsp
- Coriander Powder 1 tsp
- Mustard Sauce 2 tbsp
- For Liquid Coating
- All Purpose flour 2 tbsp
- Prepared Masala 1 tbsp
- Water 1 Cup
- For Coating
- All Purpose Flour 1 Cup
- Liquid Coating
- Oil for Frying
Why You'll Keep Making This
Kitchen Advice
- Do not overcrowd the pan; fry in batches to keep the temperature steady.
- Let the chicken rest on a wire rack after frying to keep it crisp and avoid sogginess.
Step 1
Place 1 kg of chicken drumsticks in a large bowl. Add some vinegar, salt, and enough water to cover them. Let the drumsticks soak for about an hour, then drain off the vinegar water.
Step 2
In a small bowl, mix together chili sauce, buffalo sauce, salt, and chili powder. Using a marinade injector, fill it with this spicy sauce and inject it into each drumstick. Set the injected drumsticks aside.
Step 3
In another small bowl, combine salt, cumin powder, chili flakes, ginger powder, garlic powder, coriander powder, pepper, and chili powder. Mix everything well.
Step 4
Rub this spice mix all over the injected drumsticks. Then add some mustard sauce and give them another good rub. Let the chicken marinate for at least an hour, or even better, overnight in the fridge.
Step 5
When you're ready to cook, pour some all-purpose flour into a large bowl. Coat each drumstick in the flour. Next, dip them into a liquid batter made by mixing flour, the spice mix, and water. After that, coat them again in the dry flour and shake off any extra.
Step 6
Heat oil in a pan and fry the drumsticks until they’re golden brown and crispy. Drain on paper towels, then serve hot with your favorite dipping sauce.
