Ingredients Chicken leg or breast pieces1/2 kg Red chili powder1 tsp Ground black pepper1 tsp White vinegar1 tsp Chili sauce1 tsp Lemon juice1tsp Corn flour1 tbsp Bread crumb2 tbsp Salt to taste Oil for deep frying Method Wash the chicken pieces. Put the chicken leg pieces in a large bowl and add lemon juice, red chili, black pepper, chili sauce, white vinegar and salt and rub it all over the chicken pieces, cover and marinate for at least 2 to 3 hours in refrigerator. Coat the chicken pieces with corn flour paste and bread crumb and leave for 10 minutes in a cool place. Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil. Serve hot chicken broast with French fries, salad and tomato ketchup.
Ingredients : 8 chicken pieces 1 quart Water 3 tablespoons Salt (used for soaking) BATTER FOR COATING: ½ cup milk 2 egg beaten 4tbsp flour 1 tbsp Corn flour ½ tsp white pepper 1 tablespoon salt (for recipe) 1 teaspoon black pepper 1tbsp Worcestershire sauce 1/2tsp backing powder
METHOD: Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes. Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish n all other ingredients in a separate bowl.Remove and dry chicken using paper towels.Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes. Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink) When done, allow chicken pieces drain on paper towels and enjoy with your family:) Source: Qurat ul Ain
