Wash chicken pieces thoroughly under running water. Drain completely.
Add buttermilk, salt, and ginger garlic paste. Marinate it for 2-3 hours or overnight.
Once it’s properly marinated, drain completely and take it in the large deep bowl.
Add onion garlic paste, red chili powder, Oregano, dry basil leaves, corn flour or rice flour, salt a pinch and crushed black pepper. Mix well until all the pieces well coated with mixture.
Add egg white mix well.
Spread oats on a plate. Dredge marinated masala-egg coated pieces in batches.
In a wok or kadai, heat oil. Fry them on medium-low flame until they become little brown and crisp.
Drain oil completely. Remove them on a kitchen towel
Serve Hot With Any Dip Or Tomato Ketchup.
