Crispy chicken fry | Easy crispy chicken | How to make crispy chicken at home | chicken recipes

I always wanted to try a crispy chicken fry as we get in KFC, since we stopped going to KFC. So after my attempt of trying crispy prawns, I got guts to try this with little variation and I can say this is best as my kids kissed me after eating this crispy chicken fry. So do try this out and drop your comments. 

You can try other chicken recipes below

Chicken gravy for beginners
Kaju Chicken
Nadan Kozhi Curry
Chicken Kuzhambu
Restaurant style chicken 65
Pepper Chicken Chettinad

Crispy Chicken fry

Preparation time: 25 min | Cook Time: 10 min | Serves: 5

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

Chicken - 1/4 kg

Chilli powder - 2 tsp
Black Pepper powder - 1/2 tsp

Oregano - 1 tsp

Basil leaves - 1 tsp

All purpose flour - 1 tbsp

Corn flour - 1 tbsp
Rice flour - 1.5 tsp

Bread crumps - as needed ( more than 1.5 cups )

Egg - 2
Turmeric powder - a pinch (optional)

Salt as per taste

Oil for frying

Water for sprinkling 

Method

1. Wash the chicken with salt. Let it drain for 10 min. Then add the salt, chilli powder, turmeric, pepper powder, dry basil leaves, oregano and mix well. 

2. Add the flours to this and again mix it well, sprinkling little water.

3. Take one piece of chicken, dip into the egg, and then rotate nicely in the bread crumps, until the bread crumps are well coated. Leave it aside for 10 min. Repeat the process for all the chicken pieces. 

4. Again dip the coated pieces into the egg and again roll over the bread crumps. This is called double coating. This is done for more crispier layer. 

5. Let the chicken pieces rest again for 5 min. Meanwhile heat the oil in medium flame. Now drop the chicken pieces one by one slowly and fry it. Slightly rotate the chicken pieces in oil for the even browning on all sides.

6. When the pieces turn light brown colour, remove it from oil, dry it and serve it.

7. Serve the crispy chicken fry with the chilli sauce.

Yummy yummy crispy chicken fry is ready. 

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Nei Urundai/Paasiparuppu urundai

When I prepared the murukku, I thought of preparing something sweet to munch along with murukku. I am tired in the eve and hence choose this yummy snack - Nei urundai/paasi paruppu urundai/Ghee balls and prepared this in less than 20 min. With these quantity, I prepared 12 urundais. Next time, planned to do more. Also I was preparing this in a hurry as it was already evening 6.15, so could not take the step wise pictures.

Ingredients

• Moong dal/Split green gram - 2 cups
• Cardamom - 4 pieces
• Powdered sugar - 2 cups
• Ghee - 1 cup
• Cashews - 1/2 cup

Method

• Dry fry the moong dal till nice aroma comes.
• Transfer it to mixer/food processor, along with cardamom and grind to a find powder.
• Sieve it one or more time.
• Meanwhile, in a wok, add 1/2 tsp ghee and fry the cashews and make into small pieces.
• In a big plate, add the powdered dal, sugar, and cashews and mix it.
• Heat the ghee and when it is hot, pour to the mix little by little.
• Start making round shaped balls/urundais.
• If the ghee is too hot, just dust the balls with the dal flour and make tight balls.
• Allow to rest for 1 hr.
• Store in a airtight container.

Note:

• You can use normal sugar and using mixer grinder/food processor, grind to fine powder.

This goes to my event

Dish Name starts with N

Healthy Snacks @ Cuisine Delights

South Indian Cooking series @ Anuzhealthykitchen

Lets Party @ Jiya's Delicacy and Surabhi of My cookbook

Murukku / Simple and Easy Murukku

               Murukku is one of my all time favorite. Many people prepare it for festive seasons like diwali, pongal etc... but when I want to munch something, I do these murukkus in bulk and keep it for future use. Today we will see the simple and basic murukku which is very easy to prepare.

Ingredients

• Riceflour - 2 cups
• Black gram/urud dhal flour - 2 tsp
• Melted butter/butter - 2 tsp (at room temp)
• Asafoetida - 1/2 tsp
• Ajwain / omam - 1 tsp
• Water - 1/2 cup (more or less as needed to make a dough )
• Salt - as per taste (mostly 1/4th tsp)

Method

• Mix the rice flour and the black gram flour.

• To this, add the butter, ajwain seeds, and salt and mix well.

• Add asafoetida.

• Add Water little by little and make a smooth dough.

                 

                  

• In the murukku press, take half the quantity of the dough and put inside.

• In a plastic sheet make a round shaped murukku as shown by pressing the murukku press.

• Meanwhile, heat oil in kadai, in medium flame.
• When it is hot, slowly put one murukku at a time.

• When the iiisssshhhh sound stops from the murukku or the murukku becomes golden colour, take them out from the oil.

• Store in a airtight container and munch it whenever u want.

Note:

• When using salted butter, reduce the salt quantity while adding.
• Ajwain can be replaced by cumin seeds.
• I used store bought flours and they both are already fried. If not fry both the flours for a min or 2. 

Sending this to Lets party @ Jiya's Delicacy and Surabhi of My cookbook

Banana Bonda

This recipe, I got it from Priya's blog - Priya's Versatile Recipes. In blogger world, I think, there is no need to introduce priya as, everyone of us know her blog and her fabulous recipes. She is an awesome blogger with thousands of recipes... (Unbelievable.... isn't ). When I saw her post of this recipe, that evening itself I tried and it came out very well and everyone in our family loved it. Its very simple yet very yummy... The only difference is I didn't add honey, as I felt, the banana itself too sweet.

Ingredients

• Ripe Banana - 2
• All purpose flour - 1 cup
• Cardamom powder - 1/2 tsp
• Baking powder - 1/4 tsp
• Milk - 1/2 cup

Method

• Add all the above said ingredients and make into a thick batter consistency.

• Heat oil in a pan and drop a spoonful of batter to the hot oil and fry till it becomes dark brown in colour.
• Serve hot. 

Sabudana vada/Sagu vada/ Javvarisi vadai

Ingredients

• Sago/Sabudana/Javvarisi - 1 cup
• Potato - 2 
• Rice flour - 3 to 4 tsp
• Green chillies - 3 (chopped finely0
• Chilli powder - 1 tsp
• Onion - 1 big (finely chopped)
• Curry leaves - few
• Coriander leaves - few
• Chat Masala - 1/4 tsp (optional)
• Salt - as per taste
• Oil - for frying

Method

• Soak Sago in water for 3 hrs.
• Remove the skin of the raw potato and grate it.
• Squeeze out the excess water completely.
• To this add the onion, green chillies, chilli powder, curry leaves, coriander leaves, salt, chat masala, sago and rice flour.

• Mix it well.
• When you are mixing well, it forms a dough like consistency.
• Now take small balls and make into vada shape.
• In another pan, pour oil, and heat it in medium flame.
• Now fry the vada's in the hot oil and serve hot with tomato sauce.

Kaarasev

Kaara Sev is a traditional South Indian recipe, which can be easily prepared at home. Its a crispy snack and can be kept for more than 15 days when put in air tight jars. This recipe, actually needs a murukku maker or a karasev laddle to go with. But I dont have both. So I went with just, Jalli karandi (the laddle with holes) and made these snacks. As I am the one taking the photos too, i cant able to take the picture while I press the sev in to the laddle.

Ingredients

• Gram flour (Kadalai Maavu) - 1.5 cups
• Rice flour - 1/2 cup
• Chilli powder - 1/2 tsp
• Salt - as per taste
• Baking soda - a pinch
• Black Pepper - 1 tsp (coarsely crushed)
• Cumin Seeds/Jeera seeds - 1 tsp
• Oil - 1 tsp
• Asafoetida - a pinch
• Warm Water - as required to make a dough

Method

• Mix all the ingredients together except the water.
• Add the water little by little to make a dough slightly softer than chappathi dough.
• (It should not be watery).
• In a kadai, heat the oil in medium flame.
• In the Murukku maker or Kaarasev maker, put the dough inside and press the handle. ( I took a lemon sized dough and kept on the laddle and pressed with my thumb ).
• When the sev becomes golden brown, remove and filter the oil with a kitchen tissue.
• Store in a air tight container. 

Note:

• Oil can be replaced with ghee, but i prefer oil.
• Chilli powder can be adjusted according to taste as we need to add the pepper also.

This goes to my event: Dish Name Starts with K

Prawn Cutlets step by step | How to make Prawn cutlets | Easy snacks recipes | Non veg snacks | Cutlet recipes | Sunday special recipes

 These Prawn Cutlets are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks on sundays. I am a great fan of prawns and I would prepare these prawn cutlets at least once a month. Lets see the recipe now.

How to make Prawn Cutlet

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 25| Serves: 6

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Prawns - 1/2 kg
• Potato - 2 large (boiled)
• Onion - 2 (chopped finely)
• Green Chillies - 3 to 4(Chopped finely)
• Corinder leaves - few
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Chilli powder - 1/2 tsp
• Pepper powder - 1/4 tsp
• Bread Crumps - 1/2 cup
• Corn flour - 4 tsp
• Water - 1/2 cup to 1 cup
• Oil - 2 tsp
• Salt - as per taste

Method

• Clean the Prawns with salt.
• Smash the boiled potatoes and keep aside.
• Now in a small pan, add the prawns, 1/4 tsp turmeric powder and sprinkle some water and cook, till the prawns become curly in shape.
• Choped the prawns with a spatula or grind it in mixer and keep it aside.
• In a pan, add oil, Onion, curry leaves, green chillies and saute well.
• Add the minced prawns along with above mentioned powders and add the salt. If needed sprinkle some water (Optional).
• When they are cooked, switch off the stove and allow it to cool. 

• Meanwhile, in a small bowl add the cornflour and 1/2 cup water little by little and make a batter.
• Add the smashed potato and mix thoroughly in the prawn mixture.
• Make them into small sized round shaped (lemon size) balls and press in your palm.
• Flatten a little bit.
• Now dip the balls in the cornflour batter and again roll it over the bread crumps.
• In another pan, heat the oil in medium flame.
• Now put the prawn cutlets in the oil and fry till they becomes brown in colour. (Do not overfry it)
• Filter the oil in kitchen towel.
• Hot prawn cutlets are ready to be served with tomato sauce. 

Note:

1. Instead of corn flour, egg white can be used for dipping the cutlets.