April 15, 2016


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


  • 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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