I like to indulge in "Deep Fried Goodness" once in a while, especially on sundays...
I still remember my Dad saying, "anything deepfried tastes good...even if you make a pakoda out of paper , it ll taste good!"
Well , I must say it was an exagerrated statement, but I do agree , deep fried stuff does taste yumm , and its so called Indulgence...hence fit only for occassions! But even deep fried recipes need to have the correct ingredients and technique to make them worth the calories they are loaded with.
In an attempt to make the perfect crispy fried chicken , I tried this technique of marinating chicken in buttermilk and some seasonings and then deep frying them. The result was a juicy,melt in mouth chicken!! It did lacked the extra crispiness of KFC style chicken made earlier..but yes it did have a nice crust!
Ingredients:
200 gms Boneless Chicken cut in strips or thin slices
2-3 Cups Buttermilk
1 Cup Maida or all purpose flour
1-2 tsp Namak Shamak
2 tsp Mixed Herbs
Oil for deep frying
For the Salad:
1/2 Cup Shredded Cabbage
1 Small Capsicum julliened
1 small Onion Sliced
3-7 Black Olives sliced
1-2 tsp vinegar
1 tsp Sugar
For the Dressing:
2 tbsp Mayonaise
1 tsp Fresh Cream
1/2 tsp Sugar
1 tsp Mixed Herbs
1/2 Tsp Tobasco sauce
Add 1 tsp salt and 1 tsp mixed herbs to the butter milk and immerse the chicken pieces completely in it.
Let the same marinate in refregirator for atleast 3 hours,perferrably overnight.
Mix flour with herbs and salt and keep aside.
For the salad, mix all the vegetables and add vinegar and sugar and keep aside for 30 mins.
Wisk all the ingredients for the dressing and add to the salad vegetables and toss.
Heat oil in a pan till medium hot.
Take the marinated chicken from the buttermilk mixture and dip it in the flour mixture till completely coated.
Now dip it again in the buttermilk and again in the flour,and toss till it completely coats the chicken.
Deep fry it in hot oil on both sides till golden brown and crisp.
Repeat for the remaining chicken.
Serve with the vegetable salad,garnish with some olives.
I still remember my Dad saying, "anything deepfried tastes good...even if you make a pakoda out of paper , it ll taste good!"
Well , I must say it was an exagerrated statement, but I do agree , deep fried stuff does taste yumm , and its so called Indulgence...hence fit only for occassions! But even deep fried recipes need to have the correct ingredients and technique to make them worth the calories they are loaded with.
In an attempt to make the perfect crispy fried chicken , I tried this technique of marinating chicken in buttermilk and some seasonings and then deep frying them. The result was a juicy,melt in mouth chicken!! It did lacked the extra crispiness of KFC style chicken made earlier..but yes it did have a nice crust!
Ingredients:
200 gms Boneless Chicken cut in strips or thin slices
2-3 Cups Buttermilk
1 Cup Maida or all purpose flour
1-2 tsp Namak Shamak
2 tsp Mixed Herbs
Oil for deep frying
For the Salad:
1/2 Cup Shredded Cabbage
1 Small Capsicum julliened
1 small Onion Sliced
3-7 Black Olives sliced
1-2 tsp vinegar
1 tsp Sugar
For the Dressing:
2 tbsp Mayonaise
1 tsp Fresh Cream
1/2 tsp Sugar
1 tsp Mixed Herbs
1/2 Tsp Tobasco sauce
Add 1 tsp salt and 1 tsp mixed herbs to the butter milk and immerse the chicken pieces completely in it.
Let the same marinate in refregirator for atleast 3 hours,perferrably overnight.
Mix flour with herbs and salt and keep aside.
For the salad, mix all the vegetables and add vinegar and sugar and keep aside for 30 mins.
Wisk all the ingredients for the dressing and add to the salad vegetables and toss.
Heat oil in a pan till medium hot.
Take the marinated chicken from the buttermilk mixture and dip it in the flour mixture till completely coated.
Now dip it again in the buttermilk and again in the flour,and toss till it completely coats the chicken.
Deep fry it in hot oil on both sides till golden brown and crisp.
Repeat for the remaining chicken.
Serve with the vegetable salad,garnish with some olives.
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