A dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried.
The breading adds a crispy coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact.
Crispy well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.
Sugar, salt, vegetable oil, tapioca, vinegar, monosodium glutamate, pepper, sodium benzoate
Regular – 90 gm
Large size – 1000 gm