Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- These are the ingredients:
- For the batter:
- 6 to 8 chicken thighs - skinless (MAKE SURE THEY ARE SKINLESS AND ARE THIGHS - see a previous recipe on chicken for the reasons why.)
- A bit of plain flour (say a couple of tablespoons)
- Same amount of cornmeal (coarse version - otherwise known as polenta)
- And whatever spices you have at hand - e.g. garam masala, tandoori masala - whetever.
- Some salt and pepper
- One egg - and a glug of milk
Directions
What you do first is to prepare the coating for the chicken - which is in two parts: the spicy flour is just a combining of the flour and cornmeal with a mixing in of a couple of heaped teaspoons of spices each - e.g. garam masala, tandoori masala, chille powder - and then a teaspoon or two of salt - and some crushed black pepper too. The second part of the coating is the liquid bit - just beat an egg and add the glug of milk and beat it some more.
Then you simply coat the chicken pieces in the egg/milk mixture. By the way - you don't need to do this at all - I just find that it comes out better. If you do this - then don't be afraid to get your hands "dirty" - just pick up the chicken pieces with your fingers and turn them around a few times in a dish to ensure that they are well coated.
thumb|center|250px|Mix the dry ingredients together; Beat the egg and add some milk
thumb|center|250px|Coat the chicken in egg-milk mixture
The next step is to coat the pieces in the spicy flour. Once again - use your hand: pick up each chicken pice - dip it into the spicy flour mix bowl - turning over several times and then arrange onto a flat plate ready to be fried in the next stage. Whilst you are coating the chicken you might want to heat the oil (4 or 5 tablespoons) in the largest frying pan you've got. Also put the oven on 200 celcius - so that it preheats whilst the chicken is frying.
thumb|center|250px|Thoroughly coat the chicken pices in the spicy flour
thumb|center|250px|Heat some oil in the frying pan
Now add the chicken pieces to the frying pan - if the oil is hot - the pieces should start sizzling stratight away - and some of the chicken juices may start to evaporate - that's fine. Just let them stay still in the frying pan for around 5 mins - and then turn them over - and leave them frying for another 5 mins.
thumb|center|250px|Sizzle the chicken pieces for about 5 mins each side
thumb|center|250px|Should look like this after a while
Then finish the chicken off by taking them out of the frying pan and putting them into the hot oven - for a further 25 mins or so - turning halfway again.
thumb|center|250px|Stick in hot oven to finish off
thumb|center|250px|Place into foil/tissue lined platter