Chrunchy Chicken Dip

  • 4-5 boneless, skinless chicken breasts.
  • 1 cup breadcrumbs.
  • 1 cup flour.
  • 1/2 cup freshly grated parmesan cheese.
  • 1/2 cup plain yogurt.
  • 1 teaspoon carom seeds.
  • 1/2 tbsp Black pepper powder.
  • 2 tablespoon fresh lemon juice.
  • 1 teaspoon garlic paste.
  • 1 large egg, beaten.
  • Vegetable oil, for frying.
  • Salt to taste.
  • Combine cheese, yogurt, carom seeds, garlic paste, pepper powder, lemon juice in a bowl.
  • Scatter flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate.
  • Dip chicken breast in the cheese, yogurt mixture and coat well, Dredge each coated chicken breast in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated.
  • Heat a frying pan with a vegetable oil, When the oil is hot, carefully lower the coated chicken breast into the pan.
  • Fry for 3-4 minutes, or until crisp, golden-brown on each side and completely cooked through.
  • Serve with french fries, sauce, lovely fresh salad.

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