Trim any excess fat from 4 boneless, skinless chicken breast halves. Sprinkle chicken with salt and pepper, to taste, and place in a shallow bowl. In another bowl, whisk together 1 well-beaten egg and ½ cup milk. Pour over chicken, turning pieces to coat. Let stand 5 to 10 minutes. Combine 1 cup flour, ½ teaspoon garlic powder, and ½ teaspoon paprika in a heavy duty zip-lock bag. Drop 1 chicken breast half at a time into bag; close the bag at the top and shake to coat. Pour peanut oil to a depth of 1 inch in a heavy skillet. Heat oil to 350 degrees. Add chicken and cook, uncovered, 10 to 20 minutes (depending on the thickness of the chicken), turning as needed. Drain on paper toweling. Transfer to a nice serving platter and serve immediately while hot and crispy! I usually serve these with mashed potatoes and gravy and vegetables. This time I served the Fried Chicken with Crust with Quick Tip Gravy, Hot and Saucy Baked Beans, Pepper Jack Cheesy Mac, Peanut Butter Bon Bons and iced tea. It turned out to be a great dinner! I hope you enjoy it!
Added: 1429 days ago by
Views: 44 | Comments: 0 | Not yet rated
Method of preparation: Take a heavy-bottomed vessel and heat on the stove. Add the moong dal and stir it till it turns golden-brown in colour. Pour the dal into another utensil and wash thoroughly with cold water. Once washed, place the dal with water on the stove once again and let it boil for 25 minutes. Add the pieces of peeled bottle gourd to the dal and boil till it gets soft. Alternatively, you can use a pressure cooker and after three whistles you'll know the dal is boiled. Place a deep pan on the stove. Add the ghee or oil, heat. Add the cumin seeds, green chillies and stir for half a minute. Now add the dal and stir well. Let the dal simmer for 3 to 4 minutes and it'll be ready. Add chopped coriander to garnish. Serve with plain boiled rice.
Added: 1431 days ago by
Views: 47 | Comments: 0 | Not yet rated