Zinger Marination Masala

Description

For that signature “KFC Style” crunch and juicy interior, use 35g of Masalay Wala Zinger Boti Masala per 1 kg of Boneless Chicken.

Ingredients:

• Chicken: 1 kg (Boneless thighs or breast cubes)

• Masalay Wala Zinger Boti Masala: 35g

• Mustard Paste: 1 teaspoon (optional)

• Cold Water/Milk: 4 tablespoons (to help the masala stick)

• Maida (Flour): For coating

• Coating Mix Masala: 3 tablespoon (to make coating juicy & flavorful)

The 3-Step Juicy Process:

1. The Marination: In a bowl, mix 35g of Masalay Wala Zinger Boti Masala with a little water or milk to form a thick paste. Coat the boneless chicken pieces thoroughly. Let it marinate for at least 4–5 hours (overnight is best for that juicy KFC texture).

2. The Coating: Dip the marinated pieces in plain flour (Maida), then quickly dip in ice-cold water, and return to the flour for a second coat. Press firmly to create those “crumbs” or “flakes.”

3. The Fry: Deep fry in hot oil on medium heat. Because it’s boneless, it will cook fast (approx. 6–8 mins). Fry until golden and ultra-crispy.