Crunchy Chicken

Ingredients:

1 whole chicken (1.7 Kg), cut into pieces

4 cups oil for deep frying

Marinade:

4 cups water

1 tbsp salt

½ tbsp monosodium glutamate

Coating:

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 ½ teaspoons salt

¾ teaspoon ground black pepper

¾ teaspoon monosodium glutamate

Preparation method:

In a large bowl take water, salt and monosodium glutamate and mix well. Soak the chicken pieces into this; cover and refrigerate to marinate for 20 minutes.

In a bowl, mix egg and milk. In a separate bowl, mix the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.

Dip chicken pieces into flour mixture, then egg/milk mixture, then again in flour mixture, making sure each piece is well coated. Stack coated pieces on a plate.

Heat the oil in a deep pan on a medium flame for deep frying.

Drop 4 chicken pieces one by one, into hot oil. Fry it for 12 to 15 minutes or until golden brown. Do the same for rest pieces. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly).

Drain fried chicken for about 5 minutes on paper towels and serve with tomato ketchup.