Family recipeNon-VegAppetizerHyderabadi
Fried Chicken
Amma's notebook · Breakfast, snacks & starters, page 5
Two of Amma's fried chicken methods: a crisp cornflour coating, and an egg batter with a dash of Tabasco.
Method
Version 1
- Boil the chicken with bay leaf and salt until half done. Take out the pieces.
- Mix with salt, ginger-garlic, mirchi, haldi, kothmir, lemon juice, cornflour and a little rice flour.
- Fry. Serve with spring onions.
Version 2
- Half boil the chicken.
- Marinate with salt, pepper, hari mirchi, kothmir, a little maida, 2 raw eggs and a pinch of baking soda. Mix well.
- Add 2-3 drops of Tabasco, mix and fry until golden brown.
Amma's notes
- Two versions appear in the notebook (recipes 16 and 23).
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
More from this section of the notebook
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Spiced potato balls dipped in besan batter and fried golden.
From the notebookAloo Cutlets
Spiced mashed potato patties stuffed with kheema and fried until crisp.
From the notebookBambino Pulao
Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.