• 10-12 pieces boneless chicken
  • 3 cups buttermilk
  • 2 tablespoons tomato chilli sauce
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 2 teaspoons freshly ground black pepper
  • Salt to taste
  • Oil, for frying
  • Whisk together the buttermilk and tomato chilli sauce.
  • Add the chicken pieces to it and refrigerate for at least 3 hours.
  • After 3 hours, remove the chicken from the refrigerator, drain the buttermilk and set the chicken pieces aside.
  • Mix the flour and bread crumbs. Add salt and pepper.
  • Dredge the chicken pieces into the flour mix and deep fry until golden brown.
  • Serve hot.
Serves 2