Crispy Chicken Broast

            ‘Crispy chiken Broast’.

Crispy Chicken Broast








  •                     Skinned chicken (12 pieces) 1
  •          Water 1 bowl
  •                Chili powder 1-2 tbsp
  •                   Green chili paste 2 tbsp
  •                Ginger garlic paste 1 tbsp
  •               Salt to taste or 2 tbsp
  •            Meat tenderizer 1 tbsp
  •             White vinegar 3 tbsp
  • For Coating:
  • Flour 2 cup
  • Corn flour 1/2 cup
  • Rice flour 1/2 cup
  • Red mill flour 1/2 cup
  • Baking powder 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 tbsp
  • White pepper 1 tbsp
  • Mustard powder 1 tsp
  • Garlic powder 1 tsp
  • Red chili powder 1 tsp
  • Cinnamon powder 1 tsp
  •   Onion powder (optional) 1 tsp
  • Oil for frying
  • Cooking Directions
  1. To marinate: Dip the skinned chicken in bowl of water, along with chili powder, green chili paste, ginger garlic paste, salt meat tenderizer and white vinegar.
  2. Leave it to marinate for about 4 hours.
  3. Now take out the chicken, let it dry and reserve the marination water.
  4. Mix all the coating ingredients properly.
  5. Coat the chicken pieces with the coating mixture.
  6. Leave it to rest for a while.
  7. Dip the coated chicken pieces in the reserved marination water or spray that water on the pieces.
  8. Again coat the chicken pieces with the coating.
  9. Repeat the procedure for about 2 to 3 times.
  10. Rest the coated chicken pieces for at least an hour before frying.
  11. Deep fry the chicken pieces, covered.
  12. Check after 10 minutes and turn.
  13. When chicken pieces turn golden brown, take them out.
  14. Serve hot with broast dip, dinner rolls, french fries and ketchup.




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