10 chicken pieces (legs and thighs with skin)
(Skin-on pieces are key for achieving that crispy texture.)
5 tablespoons cornstarch
(Cornstarch enhances crispiness and gives the breading a lighter finish.)
1 tablespoon minced garlic
(Adds savory depth and aroma.)
1 cup evaporated milk
(Forms the base of the marinade and helps the breading adhere.)
1 tablespoon mustard
(Mustard contributes tanginess and helps bind the breading.)
2 eggs
(Acts as a binder and ensures the coating sticks to the chicken.)
2 cups wheat flour
(Provides structure and a golden-brown crust.)
Optional Seasonings:
1 teaspoon paprika
(For color and mild smokiness.)
1 teaspoon garlic powder
(Enhances garlic flavor without adding bulk.)
1 teaspoon onion powder
(Brings out savory notes.)
1/2 teaspoon black pepper
(Adds a subtle kick.)
1 teaspoon salt
(Balances flavors and enhances overall taste.)
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the evaporated milk , mustard , and minced garlic until smooth.
Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover the bowl and refrigerate for 2–4 hours (or overnight for deeper flavor).
Step 2: Create the Breading Mixture
In a shallow dish, combine the wheat flour , cornstarch , and optional seasonings (paprika, garlic powder, onion powder, salt, and pepper). Mix well to ensure even distribution.
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So good! Thanks nana!
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