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Material:
1 chicken, cut into pieces
1 tablespoon lime juice
4 cloves garlic, crushed
1 tsp pepper powder
1 / 2 tsp fine salt
400 ml cooking oil (for frying)

Coating liquid:
300 ml of water ice
300 gr flour
40 gr cornstarch
1 / 2 tbsp milk powder
1 egg yolk
1 / 2 teaspoon baking powder
1 / 4 tsp fine salt
1 / 2 tsp pepper finely

Dry coating:
400 g high-protein flour
100 gr cornstarch
1 / 2 teaspoon baking powder
1 tsp garlic powder

How to make:
1. Making liquid coating: Mix the flour, cornmeal, milk powder, baking powder, pepper, and salt. Mix well. Enter the egg yolks and ice water gradually, stirring until well blended. Set aside and keep in the refrigerator for 3 hours.
2. Make a dry coating: Mix all dry sheathing. Mix well. Set aside.
3. Marinate the chicken with lime juice, garlic, pepper powder, and salt. Stir well and let stand for 15 minutes in the refrigerator.
4. Roll the chicken pieces into dry coating the entire surface covered with flour. Dip into a liquid coating and roll back into the dry coating. Do it until the chicken out.
5. Heat the cooking oil, fry chicken in oil over medium heat much. Cook until chicken is cooked, yellow, brown, and dry. Lift. Drain.
6. Serve while hot with tomato ketchup and sauce bottles.
Serves 8

Nutritional value per serving:
Energy: 321 kcals
Protein: 26.8 g
Fat: 22.2 g
Carbohydrates: 2.4 grams

Recipes: Hindah Muaris