California walnuts 1 cup
Boneless chicken sliced into 1 inch pieces 350 grams
Salt to taste
Black peppercorns crushed to taste
Paprika 1 glass
Tabasco 1 tablespoon
Red chilli flakes 1/2 teaspoon
Mixed dried herbs 1 teaspoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Olive oil 1 tablespoon
Panko crumbs 3/4 cup
Oil to deep fry
Take chicken slices in a bowl, add salt, crushed peppercorns, paprika, Tabasco sauce, chilli flakes, mixed herbs, onion powder, garlic powder and olive oil, mix well and set aside to marinate for 30 minutes.
Put walnuts in a blender jar and blend to a coarse powder. Transfer into a bowl, add panko crumbs, salt and crushed peppercorns and mix well.
Heat sufficient oil in a kadai.
Break egg into the bowl with marinated chicken and mix well. Coat the chicken slices with walnut-panko mixture.
Slide them gently into the hot oil and deep-fry till golden brown. Drain on absorbent paper.
Arrange them on a serving platter and serve hot with your choice of sauce.
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27 Dec 2019