Cornflakes fried chicken

 

Ingredients:

• Chicken pieces (breasts, thighs, or drumsticks)
• 2 cups cornflakes
• 1 cup all-purpose flour
• 2 eggs
• 1 tbsp mustard (optional)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Oil for frying

Intructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. If you have time, you can marinate them in buttermilk for a few hours to tenderize.
2. Crush the Cornflakes: Place the cornflakes in a ziplock bag and crush them with a rolling pin or your hands until they are a coarse crumb consistency.
3. Dredge Station: Set up three shallow dishes. In the first, place the flour mixed with paprika, garlic powder, and onion powder. In the second, beat the eggs with mustard (if using). In the third, place the crushed cornflakes.
4. Coat the Chicken: Dredge each chicken piece in the flour, dip into the egg mixture, and then coat with the cornflake crumbs.
5. Fry the Chicken: Heat oil in a large skillet over medium heat. Fry the chicken pieces until golden brown and cooked through, about 7-10 minutes per side, depending on the size of the pieces.
6. Drain: Place the fried chicken on a wire rack or paper towels to drain excess oil.
7. Serve: Enjoy your cornflakes fried chicken hot with your favorite sides!

Chicken Pakora recipe

 

Ingredients:

• 500g boneless chicken, cut into small pieces
• 6 tbsp gram flour (besan)
• 3 tbsp rice flour or cornstarch
• 1 egg white (or substitute with yogurt for binding)
• 1 medium onion, finely chopped (optional)
• 2-3 green chilies, finely chopped (optional)
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• Salt to taste
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine the gram flour, rice flour, salt, turmeric, chili powder, and garam masala.
2. Add the chicken pieces to the bowl along with the ginger-garlic paste, green chilies, coriander leaves, and onion.
3. Mix well, ensuring each piece of chicken is coated with the spices and flour.
4. Beat the egg white lightly and add it to the chicken mixture to bind everything together. If needed, add a little water to get the right consistency.
5. Heat oil in a deep pan over medium heat.
6. Once the oil is hot, carefully drop spoonfuls of the chicken mixture into the oil.
7. Fry the pakoras until they are golden brown and crispy, usually about 4-5 minutes.
8. Remove the pakoras with a slotted spoon and drain on paper towels.
9. Serve hot with mint chutney or ketchup.