Crispy chicken legs - This recipe is almost everyone's favourite. We used to fry the whole chicken leg in oil after marinating with the masal. It will take a lot of time to cook. I learnt another easy method from my sister.
Ingredients
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Corn Flour
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Method:
1. Wash the chicken pieces thoroughly.
2. Make slits along the leg from top to bottom.
3. To this add little salt and 1 tsp of red chilli paste and a little turmeric powder.
4. Steam boil the chicken pieces in Idli pan for around 15 to 20 mins. Check if the chicken is cooked by piercing a fork through it.
5. Grind Fennel seeds along with ginger, garlic
6. In a bowl mix red chilli paste, Ginger Garlic Paste, Corn flour, Salt, lemon. Add very little water and make a paste.
7. Once the chicken is cool enough to touch, apply this paste over cooked chicken. Make sure the paste gets into the slits.
8. Keep aside until the paste is dried.
9. Heat oil and deep fry each chicken piece in slow flame. Since the chicken is already cooked it will be fried in less than 5 mins.
10. Serve HOT :) Crispy Chicken Legs ready
Tip:
1. Without steam cooking, if we try to fry the chicken legs directly, it will take nearly half an hour for each piece to cook. Also the outer skin will be over cooked and inside it will not be crisp.
2. When we steam cook the chicken before frying, it will not absorb much oil
3. You can get the chickens slit from the shop itself.
4. If you prefer you can add egg and wheat flour to the paste.
5. To prepare red chilli paste, soak red chillies in hot water for 15 mins. Grind it in mixie using the same water. Fresh red chilli paste is ready.
6.<Update Dec 21, 2015>To garnish- Heat oil in a pan.Add Sliced onion,1 Slit green chilli,few slit ginger and curry leaves.Just give a toss add the fried chicken pieces to this.Saute well.Serve hot.
6.<Update Dec 21, 2015>To garnish- Heat oil in a pan.Add Sliced onion,1 Slit green chilli,few slit ginger and curry leaves.Just give a toss add the fried chicken pieces to this.Saute well.Serve hot.
