Homemade Crispy Chicken Easy Recipe
NECESSITY IS THE MOTHER OF INVENTION. I AM WRITING THIS BECAUSE MANY INTERNATIONAL BRANDS CREATE THEIR OWN TASTE AND RECIPES IN THE MARKET BUT THEY ALL HAVE ONE THING IN COMMON WHICH IS THE KITCHEN. SO IN MY KITCHEN, I AM THE GENIUS AND SO WILL YOU BE AFTER COOKING NEW IDEAS. WHY NOT TRY THIS TASTY DELICIOUS RECIPE FOR CREATING CRUNCHY MOUTH-WATERING CRISPY CHICKEN?
INGREDIENTS
RAW CHICKEN 5 TO 6 PIECES, PUT SOME SLITS ON THE CHICKEN PIECES
FOR MARINATION:-
2 TBSP KETCHUP
1 TBSP SOY SAUCE
SALT 1/4 TSP
BLACK PEPPER 1/4 TSP
GINGER GARLIC PASTE 2 TBSP
1 TBSP APPLE CIDER VINEGAR
1 SACHET MAGGI MASALA
COOKING OIL FOR FRYING
FOR COATING
1 CUP MAIDA (WHITE FLOUR)1/4 CUP CORN FLOUR
1 TO 2 PINCH OF SALT
1/2 TSP RED CHILLY POWDER
1/2 TSP TURMERIC POWDER (HALDI)
1 CUP DRY CORNFLAKES (CRUSHED)
WATER HALF BOWL
LET’S START
TAKE CHICKEN AND MARINATE IT WITH
KETCHUP
SOY SAUCE
SALT
BLACK PEPPER
GINGER GARLIC PASTE
VINEGAR
MAGGI MASALA,
MIX IT WELL AND KEEP IT IN REFRIGERATOR FOR 2 HOURS.
THEN
HEAT THE OIL IN A HEAVY PAN (KADHAYI) ON HIGH FLAME FOR FRYING.
FOR COATING BEFORE FRYING, TAKE
MAIDA
CORN FLOUR
SALT
RED CHILLY POWDER
HALDI POWDER IN A BOWL AND MIX ALL THE DRY INGREDIENTS PROPERLY.
NOW DIVIDE THIS IN 2 SEPARATE MEDIUM SIZE BOWLS,
IN ONE BOWL CRUSH SOME CORNFLAKES AND MIX IN THE DRY MIXTURE.
IN ANOTHER BOWL JUST KEEP THE DRY MIXTURE AS IT IS.
TAKE A 3RD BOWL AND PUT SOME PLAIN WATER IN IT.
NOW,
TAKE 1 PIECE OF CHICKEN
, PUT IT IN THE PLAIN MIXTURE COAT IT PROPERLY, THEN, DIP IT IN WATER FOR ONE SECOND AND TAKE IT OUT.
PUT IT IN ANOTHER MIXTURE WITH CRUSHED CORNFLAKES IN IT.
COAT IT PROPERLY WITH HANDS.
NOW CHECK YOUR OIL IF IT IS HEATED PROPERLY
FRY THE CHICKEN IN IT ON MEDIUM FLAME SO THAT THE CHICKEN IS PROPERLY COOKED FROM INSIDE OUT.
FRY TILL BROWN AND CRISPY.
REPEAT THE STEP FOR ALL THE PIECES.
TAKE IT OUT ON A KITCHEN TISSUE SO THAT IT SOAKS ALL THE EXCESS OIL.
YOUR PERFECT AND YUMMY CRISPY CHICKEN IS READY
SERVE IT WITH CHILLY TOMATO SAUCE AND MAYONNAISE.