Crispy Fried Chicken

About Crispy Fried Chicken

Ingredients

• Chicken, cut into bite sized pieces on the bone 500 gms
• Buttermilk 800 ml
• Salt to taste
• Black pepper powder to taste
• Refined flour (maida) 300 gms
• Eggs 4
• Cornflakes 200 gms
• White breadcrumbs 200 gms
• Oil to deep-fry

How to Make Crispy Fried Chicken (Stepwise Photos)

Method

1. Take buttermilk in a large bowl, add salt and crushed black peppercorns and mix well.
2. Add chicken pieces and mix well and set aside to marinate for 30-35 minutes or better still overnight.
3. Take the refined flour in a large plate, add a little salt and mix.
4. Break eggs into another bowl and beat well. Add salt and pepper powder and mix well.
5. Take cornflakes and breadcrumbs in another large plate and mix well.
6. Heat sufficient oil in a deep pan.
7. Roll the chicken pieces in refined flour so that they are well coated on all sides and keep them on another large plate.
8. Dip these chicken pieces once again in the spiced buttermilk. Take them out one by one, roll in refined flour, then dip in egg mixture and lastly roll in the cornflakes-breadcrumbs mixture.
9. Slide them into the hot oil and deep-fry on medium heat till golden and crisp.
10. Drain on absorbent paper. Arrange them on a serving platter and serve with tomato ketchup.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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