Chinu’s Fried Chicken (CFC)

Well this is one of my special dish made special by my better half who named it as “CFC” as soon as he saw the fried starter for the first time…though a veggie by diet he seemed to be so excited whenever I prepare this tasty starter for my guest…it’s all influenced since he had to accompany me to the popular outlet I used to visit to merry the chicken delight before I actually tried this fried chicken at home…by this time viewers must have guessed which outlet I am actually talking about…

I am quite sure whoever would try this recipe out will definitely gain a pat on their shoulder like I often do receive, all thanks to my best buddy Sona and Chetan who actually were my first guest and the reactions were amazing, thank you to all my buddies who have encouraged me to experiment on such quick creative recipes every time they visit home J

Ingredients:

-Half kg chicken (Leg pieces preffered)

-Ginger-Garlic paste (freshly grated in sufficient quantity to apply over chicken)

-one egg

-1/2 tbsp Chicken masala (any brand, I prefer Everest chicken masala)

-1 tbsp chilli powder (quantity as per preference )

-1 tsp dhania powder (optional)

-1 tsp jeera powder (optional)

-Salt to taste

-one cup corn flour ( as it is a binding agent you can add sufficient quantity of flour depending upon the consistency required for frying the chicken, its enough to prepare batter  which is not liquefied)

Preparation:-

1)      Neatly wash the chicken pieces in water for about 3 to 4 times (I prefer medium chicken pieces, it is all on an individual choice)

2)      Apply ginger-garlic paste to all the chicken pieces; make sure it is properly applied.

3)      In a separate bowl beat egg, then add chicken masala, chilli powder and salt to the beaten egg. Also add dhania-jeera powder to it if desired, mix well.

4)      Add egg mix to chicken, then add corn flour to chicken, mix well.

5)      Marinate the chicken mix for atleast two hours before frying.

6)      Deep fry the chicken until the colour changes to golden brown.

Note:

1.       Marinating is the most important aspect for this recipe, since the chicken turns soft with the duration, minimum is 2 hrs, maximum could be anytime, last time I did it for more then 4 hrs, and it was so easy to fry the chicken, the task becomes quick as the chicken when soaked longer turns tender and soft.

2.       While grinding Ginger-Garlic paste some amount of pudina-coriander leafs could be added, it adds flavor to the chicken.

I bet no Fried chicken dish could be as simpler then this…to relish on and competent enough to the rapidly growing chicken outlets all over J