Tuesday, April 14, 2009

Crispy Chicken


120 gms thin boneless chicken pieces
2 eggs
4 tbsp cornflour
Crushed cornflakes to Coat the chicken.
Oil for frying

For the marinade:

Juice of 2 lemons
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste.
1 tsp ajwain powder
½ tsp black pepper powder
Salt to taste
4 tbsp oil


Clean the chicken pieces well.
Mix all the ingredients for the marinade and marinate the chicken in this for atleast 2 to 3 hours. Make a light batter with eggs, salt, cornflour and water.
Dip the chicken pieces in batter, drain off excess and coat with cornflakes.
Deep-fry chicken till light golden and crispy.
Serve hot with lemon wedges.

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