Crispy Salted Parson Noses

Parson's noses!!! Does that sounds disgusting to u all? Oh well, if tt's the case, i'm sad to inform that u r gonna regret if u haven ate 1 b4.
Its so so sooo.... yummy~licious.
Especially the fats & the tiny bits of meat on it. Its soft & tender, not those chewy & tough type. Hmm...plus the fats, they r unlike those greasy disgusting ones. All i can say is, do give it a try, u r gonna love them.

I was the one who started the trend of eating deep fried parson noses in my family few yrs back. Since the very 1st try, all of us got addicted. It was reali easy to purchase parson noses, lucky for mi as the poultry vendor which i always frequent will always keep a bag of noses for mi whenever i visit her every sunday.
Ingredients;
12 chicken parsons
2 limes, halved
1 tbsp salt
Hot boiling water
Oil for deep frying

Coatings;
½ tsp fine salt
Pinch of msg
Pinch of chili powder
1 tbsp potato starch
½ tbsp flour

Method;
-Wash & clean chicken parsons.
-Squeeze out yellow piles fm the parsons, rub with salt & limes.
-Pour hot boiling water over, drained.
-Dry on kitchen towel to remove excess water.
-Mix all ingredients for coatings together.
-Coat parsons with coatings, deep fried in hot oil till golden brown.
-Enjoy!