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Crispy Fried Chicken

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Crispy Fried Chicken

  • Non-Veg
  • Medium




  • 1 kg Chicken (legs, thighs, and wings)
  • 1 Egg (beaten)
  • 1 cup of Corn Flakes (powdered)
  • 1/3 cup All-Purpose Flour (Maida)
  • 1/4 tsp garlic powder
  • Another ½ cup All-Purpose White (Maida) for second coating
  • 1 ½ tsp Red Chilli powder
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 2 tbsp Water
  • Oil for deep frying


  1. Combine 1/3 cup of flour, red Chilli Powder, salt, garlic powder and black pepper in a food storage plastic  bag.
  2. Put chicken in the bag and toss to coat. Refrigerate for 45 minutes to 1 hour.
  3. Whisk together the egg and water. Dip the coated chicken in the egg and water mixture.
  4. Combine the corn flakes powder with the 1/3 cup of all purpose flour,season with salt and pepper.
  5. Roll the chicken in the corn flakes mixture.
  6. Heat the oil in a deep frying pan.
  7. Deep fry the chicken pieces on medium heat from both the sides to seal the coating.
  8. Lower the heat and continue to cook by turning occasionally, for 15 to 20 minutes or until the chicken is tender and juices run clear.
  9. Serve with Ketchup, French fries and Mayonnaise dip.
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