Fried Chicken
Restaurant-style deep fried chicken prepared with flavorful spices to give it an Indian twist.
Ingredients
| Chicken leg | 5 Small | |
| Rolled oats | 2 Tablespoon | |
| Corn starch/All purpose flour | 2 Tablespoon | |
| Corn flake | 2 Tablespoon | |
| Garlic paste | 1 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Cayenne pepper powder | 1 Teaspoon | |
| Water | 5 Milliliter | |
| Eggs | 2 Medium | |
| Salt | To Taste | |
| Oil | 1 Cup (16 tbs) (For deep frying) | |
| For crust | ||
| Rolled oats | 3 Tablespoon | |
| Corn flakes | 3 Tablespoon | |
| For garnish | ||
| Onion rings | 3 (as needed) | |
| Lemon wedge | 1 |
Directions
GETTING READY
1. Poke chicken legs with the tip of a knife or with a fork.
2. Add ginger paste, garlic paste, cayenne pepper powder, and salt to taste. Keep it aside.
MAKING
3. For Batter: In a separate bowl, mix together corn starch/all purpose flour, rolled oats, cornflakes, egg, and water.
4. Dip the chicken pieces in the batter and roll to coat it with the mixture of oats and cornflakes. Keep it aside for 2-3 minutes.
5. In a kadai/wok, heat the oil. Deep fry the chicken pieces in hot oil.
FINALIZING
6. Garnish with onion rings & lemon wedges.
SERVING
7. Serve with tomato sauce.
Recipe Summary
Nutrition Facts
Serving size
Calories 650Calories from Fat 206
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 649 mg27.04%
Total Carbohydrates 72 g24%
Dietary Fiber 5 g20%
Sugars 3 g
Protein 38 g76%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
