Crunchy Mustard Chicken | Sanjeev Kapoor Khazana

Chicken slices marinated with mustard paste and other spices, dipped into egg batter coated with breadcrumbs and deep fried.

CRUNCHY MUSTARD CHICKEN

Ingredients

2 tablespoon mustard paste
400 grams boneless chicken breasts
Salt to taste
1 teaspoon crushed black peppercorns
¼ teaspoon red chilli flakes
1 teaspoon finely chopped garlic cloves
½ cup cornflakes
2 tablespoons, refined flour
½ cup breadcrumbs
2 eggs
1 tablespoon tomato ketchup
Oil to deep fry

Method

1. Cut the chicken breast into thin slices and place in a bowl.
2. Add salt, crushed black pepper, red chilli flakes, garlic and half the mustard paste and mix well. Keep aside to marinate for ten to fifteen minutes.
3. For the coating, crush corn flakes in a mixer jar and transfer into a plate. Add refined flour, bread crumbs, salt, black pepper and chilli flakes and mix well.
4. Break eggs in a bowl and whisk. Add salt, a pinch of crushed black pepper and 1 teaspoon water and whisk well.
5. Dip the marinated chicken pieces the eggs, roll in cornflakes-breadcrumbs mixture and dust off the excess flour.
6. Deep fry the chicken in hot oil till golden brown and crisp.
7. Drain the chicken on absorbent paper and transfer into a serving plate.
8. Serve hot with dip.

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Cuisine - Fusion

Course - starter

Dish - starter