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Saturday, 4 May 2013

Ingredients

  • Boneless Chicken Breast  2
  • Oil as required
  •  
  • For Marinade:
  • Salt 1 tsp
  • Black Pepper 1 tsp
  • Mustard Powder 1/2 tsp
  • Sugar  1/2 tsp
  • For Batter:
  • Salt 1 tsp
  • Flour 6 tbsp
  • Cornflour 1 tbsp
  • Baking Soda 1 tbsp
  • Milk 6 tbsp
  • For Coating:
  • Flour 1/2 cup
  • Breadcrumbs 1 cup

Cooking Directions

  1. Place the chicken on cutting board, pound it with smooth side of meat hammer to a thickness of 1/4 inch and cut into 24 even sized pieces.
     
  2. Marinate chicken with marinade for 1/2 hour.
     
  3. Dip each piece in prepared batter then in coating, making sure to coat both sides evenly.
     
  4. Dip each piece a second time in both batter and coating.
     
  5. Deep fry in oil on medium high heat until golden brown, strain and serve in serving dish.

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