Crispy Fried Chicken

crispy_fried_chicken (1)

“Extra-Virgin Olive Oil Sure Is Tasty, But Don’t Use It On Your Fried Chicken. Not Only Is It A Waste Of Money Given The Volume You’ll Use, It’ll Result In A Bitter-Tasting Bird Due To Its Low Smoke Point. Go For A Neutral-Tasting Oil With A High Smoke Point, Like Canola, Vegetable, Or Peanut Oil. ” – Bonappetit.Com


Buttermilk 1/2 Litre
Salt 1 Tsp
Black Pepper Powder ½ Tsp
Boneless Chicken 500gm
Egg, Beaten 1
Refined Flour -To Coat 100gm
Breadcrumbs 200gm
Cornflakes 100gm
To Deep Fry – Refined Oil


  • Add salt and black pepper to the buttermilk and mix.
  • Add boneless chicken to this mixture and allow to marinade for approximately 45 minutes to an hour.
  • Combine breadcrumbs and cornflakes in a flat dish.
  • Beat the egg and add salt to it and mix. Set egg mixture aside.
  • Take the marinated chicken pieces and roll them into flour, and then put them back into the buttermilk mixture.
  • Again coat with flour and now dip it into egg mixture and then roll them in breadcrumbs and cornflakes mixture.
  • Heat oil in a wok and deep fry these chicken pieces over a low heat until crisp and golden brown. Serve hot with tomato sauce.


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