Inspired by Maryland’s signature fried chicken, this recipe is crispy, flavourful and worth trying. Don’t miss this classic recipe…
recipe
INGREDIENTS
Red chilli (crushed) ½ tsp
Ginger powder 1 tsp
Garlic powder 1 tsp
Chicken powder 1 tsp
Black pepper (crushed) 2 ½ tsp
Himalayan pink salt 1 ½ tsp or to taste
Paprika powder ½ tsp
Chicken fillet 280g
Eggs (whisked) 3
All-purpose flour 1 cup or as required
Breadcrumbs 1 cup or as required
Banana 1
Cooking oil as required
Garlic (finely chopped) 1 tbsp
Onion (chopped) 1 medium
Black peppercorns 14-16
Rosemary 1 twig
Apple juice 1 cup
Chicken stock (1 chicken cube dissolved in ½ cup of water) ½ cup
Cream 1 cup
Steamed or boiled veggies
Rocket leaves
DIRECTIONS
In a spice jar, add red chilli (crushed), ginger powder, garlic powder, chicken powder, black pepper crushed, pink salt, paprika powder, cover and shake well.
Pound chicken fillet with the help of a meat mallet or kitchen hammer.
Sprinkle prepared spice mix on both sides and rub well.
Now dip seasoned chicken fillet into whisked eggs then coat with all-purpose flour and again dip into whisked eggs and coat with breadcrumbs.
Cut banana into half and dip into whisked eggs then coat with all-purpose flour and again dip into whisked eggs and coat with breadcrumbs.
In a wok, add cooking oil, heat it (160°C).
Add coated chicken, fry on medium flame for 7-8 minutes or until golden and crispy.
In the same cooking oil, add coated banana, fry on medium flame until golden and crispy.
In a saucepan, add cooking oil and heat it.
Add garlic, fry until fragrant.
Add onion, black peppercorns and rosemary. Mix and cook on medium flame until onions are translucent.
Add apple juice and chicken stock. Mix well and bring it to a boil.
Turn off flame, add cream and mix well.
Add black pepper (crushed), pink salt and mix well.
Turn on flame, cook on medium flame for 8-10 minutes or until desired consistency. Peppercorn sauce is ready! Set aside.
In a serving platter, place fried chicken, pour prepared peppercorn sauce, add boiled veggies, rocket leaves and serve!
Courtesy: Food Fusion Recipe by Sobia Tariq
