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Crumb Fried Chicken

Updated: Feb 4


Chicken steaks marinated with Tempero Di Cuddi powder , Chilli powder.

INGREDIENTS 1


500 gms chicken boneless breast


Take a sharp knife and slit the breast pieces into steak like size

Place these slices on to a plate. Place another plate on the chicken slices and put some weight this helps to drain out excess water.

Keep for 15 mins.

Then place these slices on a parchment paper or clingfilm. Place another parchment paper or cling film on the top of the chicken. Start to hit it with a rolling pin or steak pounder or mallet. It will flatten out.

Remove the clingfilm or parchment paper.


INGREDIENTS 2


SPICE POWDER


3 tsp Chilli powder or according to taste

2 tsp Tempero Di Cuddi powder

2 small size stock cubes crushed and powdered ( I used Indian chicken Maggie cubes)

Mix all this together to form a spice rub

1 tbsp ginger garlic paste


2 eggs well beaten/whisked

Panko Bread crumbs or Bread crumbs


METHOD


Apply the spice rub onto the chicken slices well. Then dip in egg mixture and then coat it with breadcrumbs

Press with your finger the crumbs onto the chicken slices.so that it sticks well onto the slices.

Pressing helps the crumbs to seep into the chicken slices thus after frying a crispy crunchy crust.

Place on a parchment paper

Then shallow fry the chicken slices well. They do not take time to be cooked as they are thin slices.

Served with a Simple stir fry Broccoli ( salt ,pepper and dry pasta mix and Olives )

and Penne pasta with a chilie, mayo .


TEMPERO DI CUDDI

A powdered spice mix used for flavouring Meat Dishes.

Made this Tempero spice powder my way ,

with a slight change.


GARAM MASALA 2


(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)

Ingredients

100 gms Cinnamon

40 gms cloves

40 gms cardamom

40 gms peppercorns

20 gms Star anise

10 gms Javitri {mace flower]

10 gms bay leaf

5 gms all spice

5 gms Triphal {also known schezwan peppercorn}

10 gms saunf { fennel seeds}

10 gms methi seeds { fenugreek seeds}

10 gms Shah Jeera { black cumin}


Dry ingredients in the sun, lightly roast ,once cool dry grind the spices , sift well, and once cool bottle it.

used for flavouring Chicken, mutton, beef or Pork.


If you don't receive much sun, then lightly roast it on a pan , allow to cool and then dry grind the spices . sift well , Once cool bottle it .


Another option for the Tempero Di Cuddi Powder use any good garam masala powder.







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