How to make Crusted Chicken -
Marinated boneless chicken pieces rolled in cornflake mixture and shallow fried.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Cornflakes
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Crusted Chicken checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Corn N Allo Cutlets Madras Potato Chips Prawns Koliwada - SK Khazana Stuffed Chillies
Crusted Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Crusted Chicken Recipe
Boneless Chicken Breast 3
Cornflakes 2 cups
Chana chor garam 1 cup
Dried breadcrumbs 1/2 cup
Garam masala powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 tablespoon
Dried mango powder (amchur) 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Red chilli flakes 1 teaspoon
Salt to taste
Ginger-garlic paste 2 tablespoons
Juice of 1 lemon
Oil 2 tablespoons
A fresh mint sprig for garnishing
Method
Step 1
Coarsely grind corn flakes, chana chor garam and breadcrumbs.
Step 2
Cut each chicken breast horizontally into 2 pieces.
Step 3
Mix together garam masala powder, cumin powder, coriander powder, dried mango powder, turmeric powder, red chilli powder, chilli flakes and salt in a large zip lock bag.
Step 4
Rub ginger-garlic paste and lemon juice over the chicken breasts and set aside for 5 minutes.
Step 5
Place one marinated chicken piece at a time in the zip lock bag and coat it evenly with the dry masala.
Step 6
Transfer the coarsely ground cornflakes mixture into another large zip lock bag. Put the chicken pieces, one at a time, into it and coat it evenly with the cornflakes mixture. Pound it with a steak hammer from both sides.
Step 7
Heat oil in a non-stick pan, place the chicken pieces in it and cook, flipping sides, till evenly crisp on both sides. Transfer onto a plate or chopping board.
Step 8
Cut into 1 inch horizontal strips and transfer onto a serving plate. Garnish with a mint sprig and serve hot.
Nutrition Info
Calories : 1445 Kcal
Carbohydrates : 147.7 gm
Protein : 129.6 gm
Fat : 37.3 gm
Other : Iron- 11.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
