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Crispy Fried Dhaka Chicken

65'
This recipe guides you to prepare a delicious and crunchy Dhaka chicken, perfect for serving with your favorite sauce during tea time.

Not included in this recipe

Treenut
Fish
Crustaceans

Servings

- 6 +
500 grams Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
30 grams Corn flour, yellow, degermed, unenriched
Corn flour, yellow, degermed, unenriched
30 grams Wheat flour, white, all-purpose, unenriched
Wheat flour, white, all-purpose, unenriched
1 teaspoon Salt, table
Salt, table
1 teaspoon Spices, chili powder
Spices, chili powder
1/4 teaspoon Spices, chili powder
Spices, chili powder
1/2 teaspoon Spices, turmeric, ground
Spices, turmeric, ground
1/2 teaspoon Spices, curry powder
Spices, curry powder
1/2 teaspoon Spices, mustard seed, ground
Spices, mustard seed, ground
1 teaspoon Vinegar, distilled
Vinegar, distilled
1 teaspoon Lemon juice from concentrate, canned or bottled
Lemon juice from concentrate, canned or bottled
1 Unit Egg, whole, raw, fresh
Egg, whole, raw, fresh
2 1/2 tablespoons Seeds, sesame seeds, whole, dried
Seeds, sesame seeds, whole, dried
100 grams Oil, peanut, salad or cooking
Oil, peanut, salad or cooking

Instructions

Marination Time

For a more intense flavor, consider marinating the chicken for up to 2 hours in the refrigerator.

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