Chicken Fry
I made this first for my Son's second Birthday Six years back. This was the first item that was emptied in a couple of mins as soon as the party started. After that I made this a couple of times and it was a hit always. The photo might not look appealing but, I bet you its a good one and would rock as a top party finger food.
Chicken Fry
I made this first for my Son's second Birthday Six years back. This was the first item that was emptied in a couple of mins as soon as the party started. After that I made this a couple of times and it was a hit always. The photo might not look appealing but, I bet you its a good one and would rock as a top party finger food.
Open in Cookpad AppSteps
- 1
In a deep bowl add all the masalas and mix the lemon and a few drops of water as required to marinate the chicken pieces.
- 2
Add the pieces one by one and coat each pieces.
- 3
The coated pieces should be kept and stored in a Ziploc bag for 24hrs in the refrigerator.
- 4
Take a wok/deep fry pan pour oil (I added oil for a medium fry) and bring it to a medium heat.
- 5
Add the curry leaves and start adding the pieces one by one as much as 5-6 pieces in the first round and fry them. Repeat it as required
- 6
Serve them in a platter or tray and add Chopped Coriander for garnish
Cooksnaps
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