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Fry, dip and salt it
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Impress all with crispy chicken and even a salt of your worth
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Skewered Crispy fried chicken and walnut dip and spiced salt
It’s A simple dish. Simple as the chicken is simply deep-fried, and it goes really well with the spicy salt. The walnut dip is a typical middle Eastern meze (appetiser).
It takes only about 20-25 minutes to be ready. Even though most Indian diners are fussy about chicken skin, it works here because it is crispy, it’s not limp at all. In fact it’s crispier than roast chicken skin.
Crispy fried chicken with walnut dip and spicy salt
500 gms chicken leg, boneless with skin
50 gm chopped onion
20 gm chopped garlic
5 ml Worcestershire sauce
Salt to taste
3 gm crushed pepper
20 ml olive oil
Oil to fry
For batter
80 gm refined flour
60 gm corn flour
chilled water
Salt and pepper to taste
For walnut dip
200 gm walnut
100 gm bell pepper chopped
50 gm tahini paste
200 ml olive oil
50 gm chopped parsley
Salt to taste
15 gm crushed pepper
15 ml lemon juice
For spiced salt
30 gm Szechwan peppercorn
2 gm roasted cumin powder
Sugar to taste
50 gm rock salt
Method
Cut the chicken into cubes of 20gm each and keep aside. Marinate with chopped onion, garlic, Worcestershire sauce, olive oil, salt and pepper overnight.
For walnut dip
Soak the walnut overnight. Make a paste of soaked walnut, tahini paste, lemon juice and olive oil in the grinder. Add the chopped parsley and bell pepper, adjust the seasoning and keep aside.
For spiced salt
Mix all the ingredients in the blender to make the spiced salt.
For batter
Make a batter with the refined flour, corn flour, salt, pepper and chilled water. Skewer the chicken and roll in the batter and deep fry. Serve the chicken skewer hot with a dollop of walnut dip, spiced salt and salad.
Vikas Oswal is the Executive Chef at Crowne Plaza Today, Gurgaon.
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