Oats chicken fry recipe

Let see how to cook authentic Tamil recipe Oats chicken fry recipe with step by step instructions.

By
Tamil Cuisine  -  Non-VegetarianChicken (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Boneless chicken (big pieces) - 1/2 kilogram
  2. Soy sauce - 2 teaspoon (tsp.)
  3. Turmeric power - 1 teaspoon (tsp.)
  4. -- Grind to paste --
    1. Onion - 1
    2. Ginger - 2 inch
    3. Garlic - 5 cloves
    4. Baking powder - 1/2 teaspoon (tsp.)
    5. Chili powder - 1 1/2 teaspoon (tsp.)
  5. -- For making a batter --
    1. Corn flour - 1 tablespoon (tbsp.)
    2. Maida flour - 1 tablespoon (tbsp.)
    3. Gram flour -1 tablespoon (tbsp.)
    4. Black pepper powder - 1/2 teaspoon (tsp.)
    5. Salt - 1/2 teaspoon (tsp.)
  6. Oat - as needed (for coating)
  7. Oil - to deep fry
  8. Salt - as needed

PREPARATION:

  1. Add turmeric powder to chicken and coat well then wash the chicken and drain the water. i.e. Make sure chicken is dry with out water. Poke or make a slashing cut to the chicken pieces with a knife.
  2. Grind all the ingredients under the section "-- Grind to paste --" to a fine thick paste by adding little water as possible.
  3. Make a batter (like dosai batter) by adding water to the ingredients under the section "-- For making a batter -". Make sure there are no lumps.
  4. Add soy sauce, ground paste to the chicken and mix well until the chicken is well coated. Marinate this for 4 hours.
  5. After the chicken is marinated. Take each chicken piece dip them in batter and drop them in oats and coat them well with oats and keep them aside.
  6. Heat the oil in a deep pan; heat to medium high, or about 370° Fahrenheit. Place chicken in hot oil. When chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 8 to 12 minutes on each side or until well-browned and juices run clear when pierced with a fork or knife. NOTE: Don't fry chicken in high heat otherwise the oats will be burnt and chicken will not be cooked inside. so be very careful and also fry them in batches for better result.

NOTES:

  1. For chicken use skin less things, legs (drumstick) or chicken breast.
  2. Chicken has to be in room temperature for best result



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