CRISPY FRIED CHICKEN
INGREDIENTS
CHICKEN FILLET BONELESS
HALF KG
CORN FLOUR
HALF CUP
MAIDA
HALF CUP
THAIEM
ONE FORTH TEA SP
SALT
TO TASTE
BLACK PEPPER CRUSHED
ONE TEA SP
GINGER GALRLIK PASTE
HALF TEA SP
RED CHILLI POWDER
HALF TEA SP
EGG
1
WATER FOR MAKIN PASTE
HALF CUP OR AS REQUIRED
YELLOW FOOD COLOR
A PINCH
FRIED ONION PASTE
ONE TEA SP
COOKING OIL
FOR DEEP FRY

METHOD
MIX ALL THE INGREDIENTS WITH CHICKEN AND MAKE A FINE PASTE AS FOR PAKORAS. LEAVE THEM FOR NIGHT. HEAT UP THE PAN AND ADD COOKING OIL HEAT UP THE OIL AND TURN THE FLAME VERY LOW. PUT THE FILLET ONE BY ONE IN THE PAN AFTER FRYING FOR ATLEAST 2 MIN TURN THE SIDE OF THE FILLET. AND COVER THE PAN WITH AIR TIGHT COVER. LEAVE THE FILLET AS IT IS ON LIGHT FLAME TO TENDER THE CHICKEN.
AFTER 20 MIN UNCOVER THE PAN AND TURN THE HEAT HIGT . FRY ALL THE FILLET ON HIGHT HEAT TO TURN THEM GOLDEN. CRISPY FRIED CHICKEN IS READY TO SERVE. SERVE WITH ANY DIP SAUCE YOU LIKE. I WILL GO FOR MY OWN CREATED SAUCE FOR CRISPY FRIED CHICKEN. NAMED HOT CREAMY & SAUR DIP SAUCE
Hot creamy & saur dip sauce