Crunchy Chicken

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Serves 2

Exactly that amazing crunch … deep fried goodness! Juicy, and tender chicken on the inside with a super crunchy cover on the outside, that will make you asking for more.

Recipe

Serves 2 · Prep 20m · Cook 15m

Ingredients

• 2 chicken breasts boneless cut into thin strips
• Salt to taste
• 1 tsp lemon juice
• Black pepper powder to taste + to sprinkle
• 2 tsp parsley, chopped + to sprinkle
• 1½ tsp ginger-garlic paste
• Panko bread crumbs, for coating
• 2 eggs
• ¼ cup refined flour
• 2 tbsps rice flour
• 1 tsp red chilli powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tsp onion powder
• ½ tsp black salt
• 1 tsp mixed herbs
• 1 tsp castor sugar
• Oil to deep fry
• Tomato ketchup for serving
• Mayonnaise for serving

Method

1. In a bowl add red chilli powder, salt to taste, garlic powder, smoked paprika, onion powder, black salt, mixed herbs, black pepper powder to taste, and castor sugar. And blend to fine powder. And keep aside.
2. Take chicken in bowl, add salt, lemon juice, black pepper powder, 2 tsp parsley, 1 ½ tsp ginger-garlic paste and mix well. Set aside for 5 minutes.
3. Take panko bread crumbs on a plate, add chopped parsley, black pepper powder to taste and mix well.
4. Break the eggs into a bowl add black pepper powder, salt, and beat till well combine.
5. Add ¼ refined flour in bowl, 2 tbsps rice flour, black pepper powder and salt to taste mix well.
6. Coat the chicken strips in flour mixture, then dip into the egg mixture and coat into panko mixture and keep in refrigerator for 10 minutes.
7. Heat oil in nonstick kadai, and deep fry the chicken strips till crisp and golden brown.
8. Drain on an absorbent pepper and add into the bowl, add 1 tsp prepared spice mix and toss well.
9. Serve hot with tomato ketchup and mayonnaise.

Equipment

• Forza 24 cm Cast-iron Kadhai — Buy
• Nigella Tri-ply Stainless Steel 24 cm Kadhai — Buy