BROASTED CHICKEN WITH COLESLAW

BROASTED CHICKEN WITH COLESLAW

INGREDIENTS

Large Chicken Pieces - 10

INGREDIENTS FOR FIRST MARINATION

Red Chilli Powder
Pepper Powder
Ginger Garlic Paste
Lemon Juice
Salt

METHOD

Clean and wash chicken pieces thoroughly
Make deep slashes on either side of chicken pieces
Add required amounts of the above ingredients and marinate the chicken pieces for 2 hours.

INGREDIENTS FOR SECOND MARINATION

Buttermilk
Chilli Flakes
Pepper Powder
Italian Seasonings
Salt

Add chilli flakes pepper powder salt and Italian seasonings to buttermilk.
Add chicken pieces along with marinade to buttermilk mixture
Cover bowl with cling film
Refrigerate and marinate for 6 hours or overnight

INGREDIENTS FOR CRISPY COATING

Maida - 1 1/2 cups
Corn Flour  1/2 cup
Chilli Flakes - 1 Tbsp
Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tbsp
Italian Seasonings - 1/2 Tbsp
Garlic Powder - 1/2 Tsp
Onion Flakes - 1/2 Tbsp
Salt - To Taste
Eggs - 2

Oil - To Fry

Remove chicken pieces from refrigerator and bring down to room temperature
Drain marinade from chicken pieces
Beat two eggs and coat the chicken pieces
Set aside for 30 minutes
Heat oil in a heavy bottomed pan
Roll chicken pieces one by one in the crispy flour mixture
Fry till crisp and done on both sides

Serve hot with chilled coleslaw (Recipe below)

Notes:
Adjust spices to suit your palate 

INGREDIENTS FOR COLESLAW 

Cabbage - 1 cup
Carrots - 1 cup
Mayonnaise - 1/4 cup
Cream - 1/4 cup
Honey - 3 Tbsps 
Sugar - 1 Tbsp 
Pepper Powder - To Taste
Vinegar - 2 Tsps
Salt - To Taste 

METHOD 

Grate cabbage and carrots 
Mix rest of the ingredients with mayonnaise and cream
Add in the grated cabbage and carrots 
Mix well and chill at least for an hour before use
Making coleslaw overnight and refrigerating is best
Adjust sweet sour and spices to suit your taste