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| Crumb-fried chicken |
-Brian Mendonca
TO SERVE 5
COOK TIME 30 mins
INGREDIENTS
Chicken breasts (2)
Bread crumbs
Lemon
Saffron
Ginger-garlic paste
Eggs (2)
Salt
Herbs
Pepper (optional)
Oil
METHOD
Have the chicken breast cut in fillets when you buy them. You get a sizable number of pieces, about 12 large pieces. You can prepare them in two lots. Place the fillets in a bowl and add lemon to it. Add ginger paste, saffron, egg, salt, herbs and pepper. Knead the spices into the fillets as you prepare the marinade. Let the fillets soak in the masalas for two hours. Then, take a large skillet and place some coconut oil on it. Wait until it smokes. Take each fillet and dab it in bread crumbs. Put the fillets on the pan on a slow fire and shallow fry. Close the pan with a lid. It should take about 10 minutes to get ready. When this is done turn the fillet on the other side and let it cook. Follow the same procedure. Fry until they are golden brown. Serve with hot fried potatoes and tomato sauce.
AFTER-THOUGHT
The crumb-fried chicken came out well. It was light and tasty, yet filling. Mint and onions may have made a nice addition. Mayonnaise too is a nice thought. Celery for a dash of green. Mustard sauce as a dip. CFC can be had for brunch or dinner as well. The fillets are best left in the fridge with the marinade to brine overnight.
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Special thanks to Jolainne who inspired me to try this recipe and to Queenie who helped me prepare it. Pic taken by Brian Mendonca at home during the preparation on 21 September 2020.
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