Crispy Breaded Barbeque Chicken
Ingredients
Marination
- Chicken Thigh Boneless 2 pieces - cut into fingers
- 200 mL of Chach (Buttermilk)
- 1 teaspoon garlic paste
- 1 teaspoon White pepper
- Salt to taste
Batter
- Bread crumbs - 1 cup
- 1 teaspoon Fennel (Saunf ) powder
- 1 teaspoon Cumin (Jeera) Powder
- 1 teaspoon Coriander (Dhania) Powder
- 1 teaspoon White Pepper Powder
- Salt to taste
Egg Wash
- Whisked Egg-1 (Season with salt & white pepper) put it in a plate
- Flour (Maida)- 1/2 cup (Season with salt & white pepper) put it in another plate and keep it aside (Do not mix flour (Maida) with whisked egg).
Sauce & Garnish
- Barbeque Sauce
- Chopped fresh coriander
Preparations
- Marinate the chicken in the given marination ingredients and refrigerate it for 2 hours.
- Drain the marination and remove the chicken in a bowl.
- Dust the chicken with Flour (Maida) and pat the excess flour off the chicken.
- Dip the chicken in the egg wash.
- Press the chicken lightly in the bread crumbs on both sides.
- Place the chicken in the 360° convection tray of the OTG and set the mode to Airfry.
- Place the tray in the Centre of the OTG (this setting automatically shows 200°C and time 21 minutes).
- Cook the chicken until crispy and until done.
- Lightly toss the chicken in barbeque sauce.
- Garnish with chopped fresh coriander.
