Crispy Chicken Pakoda Recipe

Jyothi Rajesh

July 7, 2019

3227 Ratings

Time:Prep: 0 M|Cook: 35 M|Total: 35 M

Makes:3-4 Servings

Meal:Snack

Cuisine:Indian

Having guests at home who love non vegetarian food? Then you must make this Crispy Chicken Pakoda Recipe to impress them. Some wonderful aromatic spices are added to the chicken along with gram flour and corn flour to makes it nice and crunchy on the outside and perfectly cooked and softer on the inside.

These delicious Crispy Chicken Pakoda hardly take time to make and takes just 15 minutes to mariante. So this is a go to non vegetarian appetizer when you have sudden guests at home.

Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time.

If you like this recipe, try more of our Chicken Recipes here

These delicious Crispy Chicken Pakoda hardly take time to make and takes just 15 minutes to mariante. So this is a go to non vegetarian appetizer when you have sudden guests at home.

Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time.

If you like this recipe, try more of our Chicken Recipes here

Ingredients

300 Boneless chicken

1-1/2 Ginger Garlic Paste

1-1/2 Red Chilli powder

1 Coriander Powder (Dhania)

1/2 Turmeric powder (Haldi)

1/2 Black pepper powder

2 Green Chillies, slit

2 Curry leaves

1 Whole Egg

1 Gram flour (besan)

1 Corn flour

Salt, to taste

Oil, to deep fry

Instructions for Crispy Chicken Pakoda Recipe

To begin making the Crispy Chicken Pakoda Recipe, clean and wash chicken pieces well.

Add chicken pieces, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, pepper powder, salt to taste into a large bowl and mix well to combine. Next add gram flour, corn flour, and mix again to coat all chicken pieces well.

finally add the egg and mix again. Cover and let it sit in the fridge to marinate for about 15 minutes.

Heat oil in a Pan for deep frying, on a medium flame.

Add a handful of chicken pieces into the oil separately. Do not over crowd the kadai. Remove from oil when cooked well and crisp and drain excess oil on kitchen towel.

Repeat deep frying all the chicken pieces in batches.

At last slit green chilies and curry leaves into the oil and mix with the deep fried Chicken Pakoda and serve hot.

Serve Crispy Chicken Pakoda immediately with tomato sauce or any delicious dip like Mirchicha Chatka or Peanut Chilli Dipping Sauce during tea time.