Fried Chicken Sausages

About Fried Chicken Sausages

Ingredients

• Chicken sausages 8
• Eggs 2
• Cornmeal ½ cup
• Refined flour ½ cup
• Mustard paste 1 tbsp
• Baking powder 1 tsp
• Salt to taste
• Castor sugar 1 tbsp
• Milk ½ cup
• Oil to deep-fry
• Fresh parsley sprig 1 to garnish

How to Make Fried Chicken Sausages (Stepwise Photos)

Method

1. To make the batter, take eggs, cornmeal, refined flour, mustard paste, baking powder and salt in a mixing bowl and mix well with an electric beater.
2. Add castor sugar and milk and beat again.
3. Heat sufficient oil in a wok.
4. Dip the chicken sausages in the batter, slide into hot oil and deep-fry till golden. Drain on absorbent paper.
5. Arrange them on a serving dish, garnish with parsley and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps