Mom’s culinary skill is highly
challenged and attains its acme if she has to prepare one particular item daily
in different forms and color to shun monotony! My children’s love for chicken
is so cavernous and intense that they can barely go a day without devouring chicken.
Whether served as a main course or as an accompaniment, as a one pot menu or a
complementary option, chicken constitute the best part of their daily diet.
Surprisingly they do not mind eating chicken in all their meals throughout the
day provided it is served in interesting varieties!
So chicken is the staple diet of my family
meal. That makes my carte du jour both easy and complicated at the same time.
Easy because one dish is always decided no matter what is the day or occasion.
And complicated because every day the same preparation cannot be served and is
not desirable either! So I am in fact forced to come out of my comfort zone and
make lots of research and experimentation with this comfort food.
My today’s recipe is of a type of
fried chicken. The uniqueness of this recipe lies in the fact that it is coated
in bread crumbs twice. The double bread coating makes it crispy and firm as
well. Not too many ingredients are there to complicate the recipe. Over all it
is an easy to follow recipe!
Preparation
Time: 20 min
Serves: 4
INGREDIENTS:
1. Chicken
drumsticks: 8 no’s
2.
Ginger-garlic paste: 2 tbsp
3. Thick
curd: 2 tbsp
4. Salt and
black pepper: to taste.
5. Garam
masala: 1 tsp
6. Egg: 2
7. Bread
crumbs: 300 gm.
8. Lemon
juice: of 1 lemon
9. Oil for
deep frying.
METHOD:
1. Wash chicken thoroughly. Marinate
with lemon juice, salt and pepper for ½ hour.
2. Steam chicken in pressure cooker.
After the first whistle reduce the heat and cook on simmer for 5 minutes.
3. Dry the liquid in the cooker. Let
the chicken pieces come to room temperature.
4. Mix eggs with ginger-garlic paste,
curd and salt and pepper thoroughly. Add garam masala.
5. Spread breadcrumbs in a plate.
6. Dip each chicken piece in the egg
batter and then coat it well with the breadcrumbs.
7. Repeat the process by dipping each
drumstick again in egg batter and coating it well with bread crumbs. Press each
piece nicely in between your palms so that the crumbs stick to the drumsticks.
8. Keep in refrigerator for an hour.
9. Heat sufficient oil in a deep
bottomed oak and deep fry the chicken till it becomes brown. Take it out on
absorbent kitchen napkin.
10. Serve hot with rings of onion.
Author’s Note:
1. Size of drumstick should be small
to get desired result.
2. Bread crumbs can be either store
bought or home made. I have used home made one.
3. As the chicken is steamed before
so there is no need to fry it for long. Put it in smocking hot oil and turn
once when it gets nice brown color to retain the succulent taste.
This fried chicken can be served
either as snacks or as a complementary side dish. But whether served before
meal or with meal, make sure to prepare some extra as seldom can one resist over-eating
it and children invariably ask for more...
Serve with onion rings and green
chutney or hot and sweet sauce. A bowl of fresh salad can be served to reduce
the guilt feeling of having deep fried chicken. Calorie conscious people may
not like this recipe but once in a while there is no harm in trying out these
type of variations to break the monotony.
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