When the kids were looking for some fried chicken instead of the regular chicken curry, I was very apprehensive. However I decided to give it a try after checking a lot of recipes online.
I always marinate the chicken in yoghurt and spices before freezing it for use.
So I just used the marinated chicken rolled it into flour and deep fried it in the kadai.
I was apprehensive, however it turned out great and disappeared in no time.
Recipe
Ingredients
12 pieces - Marinated chicken preferably boneless and leg pieces
1/2 cup - maida or corn flour
1 tsp - salt
1 tsp - pepper
Oil - for frying
Method
Mix the maida, salt and pepper an spread on a plate.
Mix the maida, salt and pepper an spread on a plate.
Heat the oil in a heavy bottomed iron wok/kadai.
When the oil is hot enough, roll the chicken one piece at a time in the flour mixture, and gently drop it into the kadai.
Allow the chicken to fry well until the sizzling softens and then flip the pieces over. Again wait until the sizzling softens to remove the pieces from the kadai and drain the excess oil on a kitchen towel. Serve hot.
Verdict
There are a few tips to keep in mind. Cornflour works better than maida. It yields crispier chicken. Wait until the oil is hot, before you drop the chicken into the oil. Use a heavy iron kadai. This helps maintain the oil temperature constant. Keep the flame on medium-low throughout. Do not tweak the flame inbetween. Avoid flipping over the chicken before the sizzling softens. Lastly, announce to the kids that the chicken is ready only when you have a plateful ready to serve.
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