Ingredients
- 3 Chicken Breasts (Cut Horizontally)
Chicken Marinade (10-15 Minutes)
- 1 Tsp Ground Black Pepper
- 1 Tsp Ginger & Garlic Paste
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Salt
Flour Mixture
- 1 Cup Flour
- 2 Tbsp Corn Flour
- 1 1/2 Tsp Ground Black Pepper
- 1 Tsp Cumin
- 1 Tsp Paprika
- 2 Tsp Salt
- 1 1/2 Tsp Red Chili Powder
- 1 Tsp Dry Red Chili Flakes
Additional Ingredients
- Oil for Frying
- Hot Sauce
- Coriander
Method:
- Take Chicken Breasts and slice in half, set aside
- In a separate bowl add Ginger Garlic paste, Salt, Red Chili Powder, Ground Black Pepper, Cumin Powder, Paprika and mix well.
- Add Chicken Breasts, be sure to coat the Chicken with the spices well and set it aside for 10-15 minutes.
- Take another bowl.
- Add All-Purpose Flour, Corn Flour, Salt, Cumin Powder, Paprika, Ground Black Pepper, Red Chili Powder and Dry Red Chili Flakes. Mix them well. Set Aside.
- Take marinated chicken breasts and coat in the flour mixture. Making sure to cover both sides of the chicken. Set Aside and Continue to do Step 6 for the remaining chicken breasts.
- Heat Oil in a deep pan for deep frying on medium-high heat, 350-360F.
- Fry the chicken breasts on medium-high heat for 8-12 minutes each side until golden brown. Continue to fry the remaining chicken breasts. Place the crisp chicken breasts on paper towel to soak excess oil.
- Serve with Mashed potatoes, Macaroni Cheese, or Hot Sauce.
Enjoy!