Crunchy, Crispy, Lightly Crumbed Chicken

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

RECIPE

Marinate 30 minutes 2 large pieces of chicken fillet cut into chunks, slight slits 1 teaspoon mixed ginger, garlic and red chillies paste¼ teaspoon kashmiri red chilli powder Seasonings salt/ pepper½ teaspoon chicken spice Pinch Aromat (a South African Spice)1 egg1 Tablespoon lemon juice or 1 small lemon freshly squeezed½ teaspoon barbecue spice¼ cup buttermilk
After marination, next step... In a bowl mix the following ¼ cup cake flourPinch salt Pinch black pepper and Aromat (a South African Spice)1 teaspoon chicken spice1 teaspoon bbq Spice Pinch paprika ¼ teaspoon baking powder Pinch red chilli flakes 2 Tablespoon breadcrumbs ½ teaspoon mixed herb
Using a spoon give it a quick light mix
Dunk the fillet chunks in flour mixture above , set on a flat plate, refrigerate for half an hour.
Fry on stove top with shallow oil, until nice golden brown in colour.
Serve with a salad and sauce of your choice, sweet potatoe chips or just fries.
The same recipe and method can be used for dummies or wings...
Bon appetite❤️Shu-Hani ❤️

INFO & TIPS

Can be served at braunch

POSTED ON

08 Dec 2020

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