Chicken Breasts Fry

🥘 Ingredients

Marination

• Chicken Breasts (cut into large/whole pieces)
  6
• Cumin Powder
  1 tbsp
• Red Chilli Powder
  1 tbsp
• Salt
  2 tbsp
• Radhuni Chicken Masala
  2 tbsp
• Sunflower Oil
  1-2 tbsp
• Turmeric Powder
  1 tbsp
• Yoghurt
  400 g

Breading

• All Purpose Flour
  approximately 1 cm layer
• Salt
  1 tsp
• Radhuni Chicken Masala
  1 tsp
• Cornflour
  approximately 1 cm layer

Frying

• Chicken Breasts (individual piece)
  1
• Chicken Breasts (maximum at once)
  2
• Sunflower Oil
  approximately 30 percent of pan volume

🍳 Cookware

• Food Container
• Rectangular Food Container With Lid
• Nonstick Saucepan or Chip pan
• Tongs
• Tissues

Marination

1. 1

   Place Chicken Breasts in Food Container .

   Chicken Breasts: 6 (cut into large/whole pieces)
2. 2

   Add Yoghurt , Radhuni Chicken Masala , Salt , Red Chilli Powder , Cumin Powder , Turmeric Powder , Sunflower Oil .

   Yoghurt: 400 g, Radhuni Chicken Masala: 2 tbsp, Salt: 2 tbsp, Red Chilli Powder: 1 tbsp, Cumin Powder: 1 tbsp, Turmeric Powder: 1 tbsp, Sunflower Oil: 1-2 tbsp
3. 3

   Mix to coat thickly, seal.
4. 4

   Refrigerate for ⏱️ 6-48 hours .

Breading

1. 5

   Prepare coating in Rectangular Food Container With Lid : All Purpose Flour , Cornflour , Salt , Radhuni Chicken Masala ; shake well.

   All Purpose Flour: approximately 1 cm layer, Cornflour: approximately 1 cm layer, Salt: 1 tsp, Radhuni Chicken Masala: 1 tsp

Frying

1. 6

   Heat Sunflower Oil in Nonstick Saucepan or Chip pan until oil reaches 160-180°C.

   Sunflower Oil: approximately 30 percent of pan volume
2. 7

   Drain Chicken Breasts from marinade.

   Chicken Breasts: 1 (individual piece)
3. 8

   Shake-coat the piece fully in breading mixture.
4. 9

   Water-dip the coated piece, recoat with breading.
5. 10

   Fry Chicken Breasts using Tongs to maintain steady oil temperature.

   Chicken Breasts: 2 (maximum at once)
6. 11

   Cook until golden and internal temperature reaches 74°C.
7. 12

   Transfer to Tissues to drain.
8. 13

   Repeat frying process, reheating oil between batches.

Serving

1. 14

   Rest fried chicken for ⏱️ 3-5 min .
2. 15

   Serve immediately while hot and crispy.