Tag Archives: fried

Stuffed Jalapeno Chicken Bites

This is my very own creation. I love the combination of jalapenos and cream cheese, its one of my favorites. In this recipe the blistered crispy outside of jalapeno gives a very aromatic flavor and the chicken and cream cheese is very softly blended with that aroma. I cant explain it, to feel the full taste, you will have to try it 🙂

Ayesha's Kitchen

Ayesha’s Kitchen


  • 12 jalapenos
  • 1 cup bread crumbs
  • ½ cup flour
  • 1 egg + 3 tbspns milk
  • Oil for deep frying


  • 250 gms cream cheese
  • 1 tbspn seeds from jalapeno
  • 1 tspn chicken salt
  • 1 chicken breast (boiled and shredded)
  • 2 sprigs of green onion (chopped)


  • Wash and dry the jalapenos. Pick medium size jalapenos which are not bruised. Wear your kitchen gloves or food handling gloves to avoid burning afterwards. Make a slit on one side of the jalapeno with a paring knife and carefully, without tearing it take out all the seeds. Do this with all the jalapenos.


  • In a mixing bowl add softened cream cheese, scallions, jalapeno seeds, chicken salt and chicken and mix well with a fork.
  • Now open the slit of the jalapeno and fill it with the filling. (approx. 1 – 2 tbspns of filling per jalapeno)




  • Roll the stuffed jalapeno in flour, dip it in egg wash and then coat it in bread crumbs and put it on a plate. Do the same with other jalapenos and refrigerate for 1 hour.
  • Heat oil in the fryer (190 degrees Celsius) and fry jalapenos in batches without over lapping for 5 minutes per batch.
  • Serve hot.

Fish Fry


This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤

Ayesha's Kitchen

Ayesha’s Kitchen



  • 3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
  • 3 tbspns soy sauce
  • 1 tbspn cracked coriander seeds
  • Salt to taste
  • 2 tbspns vinegar/ lemon juice for more flavour
  • 1 tbspn cracked black pepper
  • 5 tbspns corn flour
  • 1 tspn garlic powder
  • 1 tspn ginger powder
  • 1 egg
  • Oil for frying


  • Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
  • Keep marinated for 2 hours.
  • Add corn flour and egg and mix well.
  • Keep aside for another 30 mins.
  • Heat oil to 190 degrees Celsius for deep frying.
  • Fry for 5 minutes or until crisp and brown.
  • Serve hot with tartare sauce.

Chicken Bites


Q. Who doesn’t like chicken bites?
A. Everyone does. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ideal for snacks, lunch boxes, game nights and kids parties…. its a CROWD PLEASER 😀


  • 2 chicken breasts, cut into chunks
  • Salt to taste
  • 1 tspn chicken salt
  • 1 tbspns red chilli flakes
  • 1 tspn cracked black pepper
  • 2 tbspns hot sauce
  • 4 tbspn soy sauce
  • 1 tbspn lemon juice
  • 1 large size egg
  • 1 cup corn flour
  • Oil for deep frying


  • Wash, dry and cut chicken breasts in chunks.
  • Add all the dry ingredients and mix. Add all the sauces and mix again. Keep aside for 10 minutes.
  • Add egg and corn flour and mix again. Keep aside for 30 minutes.
  • Heat oil in deep fryer to 190 degrees Celsius and fry chicken pieces individually in batches until all done. Each batch frying time should be 4 – 5 minutes.
  • Serve hot with your desired sauce.

Chicken Croquettes

This is a very basic recipe of chicken croquettes, Soon I will be uploading the variations as well, stay tuned!

Something for your weekend tea party…..



  • 120 gms butter
  • 2 tbspns four
  • 1 cup milk
  • Salt and coarsely ground black pepper to season
  • ¼ tspn white pepper
  • ½ tspn chicken salt
  • ½ tspn onion powder
  • ½ tspn garlic powder
  • ½ tspn mustard powder
  • 1 chicken breast (boiled and shredded)
  • 1 shallot chopped
  • 1 green chilli, chopped (optional)
  • Oil for deep frying


  • 1 cup flour
  • 1 egg + 4 tbspns milk
  • 1 cup bread crumbs


  • Chop the shallot and shred the chicken breast. Best is to use hands to shred the chicken as it will give it a strand texture.
  • Melt butter in a saucepan and saute’ chopped shallot for 2 minutes or until it becomes translucent. Add flour and cook for 45 secs. Gradually add milk and use whisk to avoid lumps. Add onion powder, garlic powder and mustard powder and mix well. Season with salt and pepper and remove from heat.
  • Mix in the shredded chicken and green chillies and put aside to cool for 10 minutes or until it is easy to handle. Please do not refrigerate or cool completely otherwise it won’t be easy to mold it into croquette like shape.
  • Put some oil on your hands and take a small ball of the mixture and shape it into an oval, like an egg. This mixture would make around 12 croquettes.
  • Now get your breading station ready, flour (season with some salt and pepper or some Italian herbs), egg and milk (egg wash) and then bread crumbs. Now take one croquette, roll it into flour, dip it in egg mixture ad bread it with bread crumbs. Do the same with the rest and arrange them on a tray.
  • Now if you are frying, refrigerate them for 15 minutes before deep frying like I did. And then deep fry until golden brown and crispy. Serve hot with ketchup.
  • Or if you are baking, arrange them onto a baking tray linked with baking paper and bake for 25 minutes in a preheated oven at 180 degrees Celsius. Serve hot with ketchup.

Fried Batere (Fried Quails) (Desi Style)

Bater is Urdu name for quails. These are small chicken like birds with very less quantity of meat but they are very famous in Pakistani (specially Gujranwala City) and Lebanese cuisine. In Pakistan, there are 3 methods of cooking Quails, in curry, fried or barbecued. This is my version of fried quails. I add spices and herbs and fry with a thin coating of gram flour to give it crunchy outside.



  • 24 batere (quails, skinless)
  • Salt to taste
  • 1 – 1 ½ tbspns Red chilli flakes
  • ½ tspn turmeric powder
  • 1 tbspn cracked dried coriander
  • 1 tspn cumin seeds
  • 1 tbspn minced garlic
  • 1 tspn fenugreek leaves
  • 1 tspn carom seeds
  • 1 tspn garam masala
  • 1 tspn chaat masala
  • 1 cup gram flour
  • 2 green chillies (chopped finely)
  • 1 bunch coriander, chopped
  • 2 tbspns mint, chopped
  • 4 lemons (small size) (squeezed, seedless)
  • 2 tbspns vinegar
  • Oil or deep frying


  • In a mixing bowl, mix all the spices, lemon and vinegar into a thick paste.
  • Take a big, not very deep platter and pat dry the quails. Apply this spice paste to the quails and keep aside for 1 hour in refrigerator. This will help in marination and maintaining the shape of the bird.
  •  After one hour of refrigeration, add gram flour and mix with the juices, lemon and vinegar without adding any additional liquid.
  • Heat oil in a deep pan, wok or kadai and fry in batches depending on the size of your wok. 5 – 8 mins per quail on medium heat.
  • Serve them on a platter with some lemon slices, green chillies and fresh coriander.

Crispy Chicken Strips

One of my favorites………

Ayesha's Kitchen

Ayesha’s Kitchen


  • Oil for deep frying


  • 2 large chicken breasts (cut into strips)
  • 2 eggs
  • 2 tbspns hot sauce (tabasco/ chilli/ frank)
  • 2 tbspns vinegar/ lemon juice
  • 2 tbspns soy sauce
  • Salt and pepper to taste
  • A sprinkle of chicken salt
  • ½ tspn white pepper
  • 8 tbspns corn flour
  • 1 tspn garlic paste


  • A sprinkle of mix Italian herbs
  • 1 cup bread crumbs (panko/ fresh/ fine crushed)
  • ½ cup self-rising flour
  • Some red chilli flakes
  • Some salt/ chicken salt


-Take a large mixing bowl and place everything (except coating ingredients) along with chicken in it. Mix and keep aside for 30 mins in the fridge.

-Mix all the ingredients given for coating in a coating plate (shallow plate).

-Now coat each marinated chicken strip in the coating mix place them one layered on a tray lined with butter paper.

-When done with all the strips, refrigerate for 15 minutes. Meanwhile heat your deep fryer to 180 degrees Celsius.

-Fry the coated chicken strips until they are golden brown and crispy.

-Serve hot with fries and ranch sauce.