Corn Crusted Chicken

Crunchy coating with juicy meat inside, this chicken dish will perk up your dinner table.

90 MINS MEDIUM SERVES 4 CUISINE: American COURSE: Starter

Ingredients

• Chicken (boneless) – 500 gms

For the marinade

• Mustard powder – 1 tsp
• Green chilly paste – 2 tsps
• Garlic paste – 2 tbsps
• Lemon juice – 1 tbsps
• Garam Masala powder – 2 tsps
• Oil (preferably Olive) – 2 tbsps
• Red chilli powder – 2 tsps
• Salt – to taste

Coating

• Eggs – 2-3
• Salt – to taste
• Cornflakes – 1/2 cup

Directions

1. Wash chicken and cut into one and half inch sized pieces.
2. Combine chicken with marinade ingredients and set aside for an hour in a refrigerator.
3. Beat the eggs and add salt to it.
4. Lightly crush the cornflakes using a rolling pin.
5. Dip the chicken pieces in egg and coat with crushed cornflakes pressing them firmly onto the chicken pieces.
6. Preheat Convection oven to 200°C.
7. Place the chicken pieces on the wire rack. Cook in the preheated oven at 200°C for fifteen to twenty minutes or till the chicken pieces are fully cooked.
8. Serve hot with french fries and schezwan sauce or tomato ketchup.

Corn Crusted Chicken Served With French Fries & Schezwan Sauce

Recipe Tips

• If you are uncomfortable with microwave cooking, you can deep fry the chicken pieces in oil until they get golden brown and crispy.

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