This recipe is a smash hit. Tender breaded chicken which is fried until its golden till the crust becomes a crunchy layer of awesomeness that is a joy to sink your teeth into. Its a family favorite and I’ve made this so many times now that I’ve literally memorized the recipe.
The recipe itself is pretty simple but the steps make it laborious. Trust me that the fruits of your labor will be worth it. Also, I make it for seven people who eat two pieces each so I have to make a crazy quantity. The chicken freezes well when breaded and can be kept in the freezer for a month or so. The breadcrumbs have to be home-made and whirred up in a chopper, this is non-negotiable because store-bought breadcrumbs suck and have no morals.
For the chicken:
- 1/2 kg chicken – cut into steaks
- 1 tsp ginger garlic paste
- 1 level tsp salt
- 1/2 tsp flaked chillies
- 3 tblsp lemon juice
For the breadcrumbs:
- Almost 10 toasts whirred into the chopper to make crumbs
- 1/2 tsp haldi/turmeric powder
- 1/2 tsp dhania powder/ coriander powder
- 3 tsp sesame seeds
- 1/2 cup chopped fresh coriander
Combine ginger garlic paste, salt, chillies and lemon juice and marinate the chicken steaks for 4-5 hours.
Meanwhile, add haldi, dhania powder, sesame and chopped fresh coriander into the breadcrumbs and mix well. These lend a lovely flavor to the crumbs and have way more personality than normal crumbs.
Coat each piece in sifted flour, set aside for ten minutes. Dip in egg and then coat in breadcrumbs (this dipping and coating takes precision). After all the pieces have been coated, deep fry them in a wok with ghee or oil until golden and crisp and a knife inserted into the chicken gives way.
Make sure your oil is not too hot nor too cold, test a small piece first.