Mains
ChefMona Qasim
Crispy Chicken
Marinated chicken pieces coated and fried or baked until crisp. You can deep-fry for extra crunch or bake for a lighter result.
Crispy chicken — a favorite for both kids and adults. Make it at home for a cleaner, tastier result.
Ingredients
Start here, then move straight into the method.
- 1 kg boneless chicken pieces, cleaned and cut into cubes
- 1 cup breadcrumbs or crushed crackers
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- Eggs (for coating)
- Salt to taste
- Marinade
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika (or smoked paprika)
- 2 tbsp plain yogurt
- 1 tbsp vinegar
- 1 tsp curry powder
- 1 tsp mixed spice
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp ketchup
- For great oven wedges to serve with fast food: Oven Potato Wedges
Method
Follow the cooking sequence without leaving the page.
- Mix all the marinade ingredients until you have a fairly loose mixture.
- Pour the marinade over the cleaned, drained chicken and mix well.
- Cover and refrigerate overnight or at least 5 hours.Timers: 300 min
- When ready to cook, mix the flour with the cornstarch in one bowl, place the breadcrumbs in a second bowl, and beat the eggs with a pinch of salt in a third bowl.
- Coat each piece of chicken first in the flour mixture, then in the beaten egg, and finally in the breadcrumbs.
- Either deep-fry the crispy chicken in hot oil until golden and cooked through, or arrange the pieces on an oven tray and bake.
- To bake: place on a baking tray and cook in a preheated oven at 180°C (356°F) for about 30 minutes, or adjust time according to your oven.Timers: 30 min
- Serve crispy chicken with fries and a salad such as coleslaw.
Recipe tags
MainsInternationalDairy freeNut freeEgg free
Notes and serving ideas
- Oven Potato Wedges
