How to make Chicken Popcorns -
Marinated chicken strips rolled in powdered cornflakes and deep fried.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट),
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Chicken Popcorns checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Air Fried Parmesan Chicken . You can also find more Snacks and Starters recipes like Thai Vegetable Cakes with Chilli Jam Adraki Imliwale Prawns Pumpkin Seed Cookies Besan Cheela with Sprouts and Paneer
Chicken Popcorns 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Popcorns Recipe
Boneless chicken breasts 2
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Crushed black peppercorns 1/4 teaspoon
Chaat masala 1 teaspoon to sprinkle
Juice of ½ lemon
Egg 1
Refined flour (maida) 6 tablespoons
Cornflour/ corn starch 2 cups
Bread crumbs 1/2 cup
Oil to deep fry
Method
Step 1
Slice the chicken into thin diagonal pieces and further cut it into small pieces and place in a bowl.
Step 2
Add ginger-garlic paste, red chilli powder, crushed black peppercorns, chaat masala, lemon juice, egg, 3 tbsps maida and mix well.
Step 3
Set aside to marinate for 10-15 minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.
Step 4
Heat sufficient oil in a kadai. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil.
Step 5
Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.
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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.
