Ingredients:
Chicken with skin - 4 pieces
Onion - 1 tbsp (chopped)
Carrot - 1 tbsp (chopped)
Celery -
Bay leaf - 1
Pepper corns - few
Salt and pepper to taste
Egg - 1 (beaten)
Flour - 1/2 cup
Bread crumbs - 1 cup
Oil to fry
Method:
Chicken with skin - 4 pieces
Onion - 1 tbsp (chopped)
Carrot - 1 tbsp (chopped)
Celery -
Bay leaf - 1
Pepper corns - few
Salt and pepper to taste
Egg - 1 (beaten)
Flour - 1/2 cup
Bread crumbs - 1 cup
Oil to fry
Method:
- Boil the chicken in a stock pot to which onion, carrot, celery, bay leaf and peppercorns to be added, cook the chicken in the stock pot until done.
- Remove from the stock pot and cool the chicken pieces.
- Sprinkle salt and pepper to taste.
- Beat the egg separately and keep aside.
- First coat the chicken in the flour, then in egg mixture and finally roll in bread crumbs.
- Deep fry in hot oil until it has a nice golden brown colour.
- Remove and drain off excess oil.
- Serve hot with bread and sauce.
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