My favorite way of making fried chicken wings ……..
1 kg chicken wings
1 tbspn chilli paste
1 tspn garlic powder
1 tspn onion powder
Some chicken salt
Some normal salt
Some cracked black pepper
A pinch of white pepper
4 tbspns vinegar
1 tspn powdered parmesan cheese (carefully adjust the quantity of chicken salt, salt and parmesan cheese as we don’t want too salty)
½ cup bread crumbs
1 cup self-rising flour
Some salt and pepper (again be very careful with the quantity of salt)
½ cup freshly grated parmesan cheese
Oil for frying
-Marinade chicken in all the ingredients given above for at least 6 hours. Now add one egg and mix again.
-In a shallow dish make your crumb mixture. You can add any herbs if you like, I added some of the masterfood pizza mix, you can add anything you like (parsley, chives, oregano, thyme, rosemary, etc.)
-Meanwhile heat the oil to 180 degrees Celsius.
-Now take one wing from the marinade and egg mixture, dredge in the coating mix and put it on a plate. Pile all the wings by following the same procedure.
-Fry in 2 – 3 batches (6 at a time) for 4 minutes or until crispy and brown.
-Serve hot with ketchup topped with grated parmesan cheese or ranch sauce or chilli aioli.
I love this flavor …….
2 tbspns tomato paste
A drizzle of olive oil (on the edges of the pizza base)
2 tbspns smokey BBQ sauce
1 cup cooked chicken chunks (chicken breast – cut into small chunks – marinade is salt, 1 tspn chaat masala and some red chilli flakes and stir fry in 1 tbspn of oil until tender and golden red)
A handful/ ½ cup of shredded/ grated tasty cheddar cheese
150 gms thinly sliced mozzarella cheese
1 small Red onion cut into small chunks
-Make pizza crust according to the recipe.
-Prepare in on the pizza pan and apply sauces and then sprinkle some cheddar cheese.
-Brush the edges with some olive oil. Spread the toppings, last layer of mozzarella cheese and bake in conventional preheated oven (180 degrees Celsius) for about 20 minutes.
-Take it out of the oven; let it rest for 5 mins, slice and serve.
Hot n’ Spicy
2 kgs skinned chicken pieces
Salt & pepper
1 tbspn red chilli flakes
1 tbspn onion powder
1 tbspn garlic powder
½ cup soy sauce
½ cup vinegar
½ cup hot sauce (chilli sauce)
1 tspn chicken powder
1 tspn thyme
1 tspn chives
1 cup self-rising flour
1 cup breadcrumbs
Some salt and pepper to season
Some chicken salt to season
Oil FOR FRYING
-Marinade chicken pieces in all the spices and sauces given above and refrigerate for 24 hrs.
-Now take it out, mix again, add eggs and corn flour and mix.
-Keep aside for 30 mins.
-Heat oil to 180 degrees Celsius.
-Now mix your coating ingredients in a plate. Take out one chicken piece out of the egg mixture, dredge in flour/ coating mix and keep aside on a tray until all the chicken pieces are coated.
-Deep fry the chicken pieces (4 – 6 at a time) for 20 minutes on medium heat.
-Take out on the cooling rack. Fry the second batch and then the third batch.
-Now serve hot.
One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……
250 gms cream cheese ( a little bit colder than room temperature)
250 gms finely grated cheddar cheese
2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
1 cup flour seasoned with some dried chives
2 beaten eggs
Canola oil for deep frying
1 cup bread crumbs seasoned with some chicken salt
-With a spatula/ fork or masher cream the cream cheese.
-Mix cream cheese & cheddar cheese with diced jalapeno.
-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg. Roll in bread crumbs and fry in oil until golden brown.
-Take them out and serve.
Crisp Prawns is Curtis Stone’s recipe, my favorite chef and my teacher……. I hope you will like it …..
750 gms peeled tailed prawns (with tails)
1 cup rice flour
Some red chilli flakes
1 tbspn lemon zest
Vegetable oil for deep frying
-Wash and pat dry prawns. Apply some salt.
-In a shallow dish mix rice flour with lemon zest and red chilli flakes. Toss and coat prawns in this mixture and deep fry for 3 – 4 minutes in 4 batches.
-Take out and serve hot with aioli dip or your favourite seafood dip, tartar sauce.
1 kg chicken wingettes
½ cup soy sauce
1 tbspn chicken salt
1 tspn cracked black pepper
1 scoop of butter/ 2 tbspns olive oil
-In a mixing bowl, combine everything except oil/ butter.
-Keep aside for 10 minutes.
-Put them in a baking tray, add butter or oil and bake for 20 minutes on each side in a preheated oven at 200 degrees Celsius.
-Take the tray out and serve hot with sour cream.