Masala Cornflakes Chicken Recipe
Embark on a delightful culinary journey with this Masala Cornflakes Chicken recipe, a savory and crispy appetizer that’s sure to impress your guests at any gathering. Infused with Indian spices and coated in a crunchy cornflake crust, this dish is a perfect blend of textures and flavors that will leave everyone asking for more.
Overview
| Attribute | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
| Cuisine | Indian |
| Course | Appetizer |
| Diet | High Protein, Non-Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cut into bite-sized pieces) | 1 kg |
| Red chili powder | 1 ½ teaspoons |
| Coriander powder (Dhania) | 2 teaspoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Garam masala powder | ½ teaspoon |
| Ginger garlic paste | 1 tablespoon |
| Coriander (Dhania) leaves (chopped) | ½ cup |
| Salt | To taste |
| Cornflakes (coarsely powdered) | 2 cups |
| Whole eggs (beaten) | 2 |
| Sunflower oil (for frying) | As required |
Instructions
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Marinate the Chicken: Begin your culinary adventure by marinating the chicken pieces in a mixing bowl. Add in the red chili powder, coriander powder, turmeric powder, garam masala, ginger garlic paste, chopped coriander leaves, and salt to taste. Ensure each piece is well-coated in the spice mixture. Cover the bowl and let the chicken marinate for at least 30 minutes, allowing the flavors to penetrate deeply.
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Prepare for Frying: After marination, heat the sunflower oil in a deep frying pan over medium heat. You’ll want the oil to be hot enough for frying, as this will ensure a crispy outer layer for your chicken.
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Coat the Chicken: While the oil is heating, set up a coating station. In one bowl, have the beaten eggs ready, and in another, have the coarsely powdered cornflakes. Take each piece of marinated chicken, dip it into the egg, and then roll it in the cornflake mixture. Make sure each piece is thoroughly coated to achieve that perfect crunch.
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Fry the Chicken: Once the oil is hot, carefully lower the coated chicken pieces into the oil. Do this in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature. Fry the chicken until it is golden brown and crispy, which should take about 5-7 minutes per batch.
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Drain Excess Oil: After frying, use a slotted spoon to remove the chicken from the oil and place it on a plate lined with tissue paper. This will help absorb any excess oil, keeping your dish crispy and less greasy.
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Serve: Your Masala Cornflakes Chicken is now ready to be enjoyed! Serve it hot alongside Dhaniya Pudina Chutney, Date Tamarind Chutney, or any other chutney of your choice. This delightful appetizer is perfect for house parties, adding a spicy crunch that everyone will love.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400 |
| Protein | 35 g |
| Carbohydrates | 30 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 600 mg |
This Masala Cornflakes Chicken is not just a meal; it’s a celebration of flavors that embodies the essence of Indian cuisine. The unique combination of spices paired with the crunchy cornflake coating provides a memorable experience for your taste buds. Enjoy this recipe and watch it become a favorite among your family and friends!
