Fried Chicken

Bikramjits.Kitchen's picture

Sep. 14, 2013

Restaurant-style deep fried chicken prepared with flavorful spices to give it an Indian twist.


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



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.


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.


6. Garnish with onion rings & lemon wedges.


7. Serve with tomato sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 650Calories from Fat 206

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 4 g20%

Trans Fat 0 g


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