• Chicken (any cut you prefer)2-3 pieces
• ☆Milk1/2 cup
• ☆Egg1
• ☆Garlic paste (from tube)about 2 cm
• ★All-purpose flour1 cup
• ★Allspice3/4 tsp
• ★Granulated consommé bouillon1/2 tbsp
• ★Salt1/2 tbsp
• ★Paprika powder (if available)1 tsp

1. 1

   In a bowl, combine the ☆ milk (1/2 cup), ☆ egg (1), and ☆ garlic paste (about 2 cm) and mix well.

2. 2

   In another bowl, mix together the ★ all-purpose flour (1 cup), ★ allspice (3/4 tsp), ★ granulated consommé (1/2 tbsp), ★ salt (1/2 tbsp), and ★ paprika powder (1 tsp) if available.

3. 3

   Cut the chicken (2-3 pieces) by opening the thicker parts to even out the thickness, then cut each piece into 2-3 large chunks.

4. 4

   Soak the chicken in the bowl from step 1. If you have time, marinate for 20 minutes or longer.

5. 5

   Place the chicken in the bowl from step 2 and coat evenly with the flour mixture. If there's excess flour, double-coating is recommended.

6. 6

   For a crispy coating, double-coat by dipping in the egg mixture, then flour, then egg mixture again, then flour.

7. 7

   Heat oil to 160°C and fry the chicken for 5 minutes or more while watching carefully. During this time, occasionally lift the chicken with cooking chopsticks from the bottom to prevent it from sticking until the coating is set.

8. 8

   Remove once and increase the oil temperature to 180-200°C. Fry again until the coating is crispy and golden, then serve.

While frying, occasionally lift the chicken with cooking chopsticks to prevent the coating from absorbing too much oil and sticking, which also helps prevent burning. Adding 1/2 tsp of coarsely ground black pepper to the flour mixture will enhance the flavor. Garlic paste can be substituted with 1 tsp of garlic powder. Paprika powder is optional.

• Calories600 kcal
• Protein37.5 g
• Fat32.5 g
• Carbs45 g
• Sodium3.2 g