Recipe for Crispy and Crunchy Chicken Crackers

This is a Recipe for making at home tasty and delicious Restaurant style Crispy Chicken Crackers. This is crunchy Chicken Snack prepared using Boneless Chicken, which is marinated in a freshly made typical Indian Style marination paste and the deep-fried.

The Chicken Crackers make a great starters snack for any kind of party, including kitty and cocktail parties and can also be served as an add-on to the main course meals.

The Marathi language version of the same Chicken Starters Snack recipe and its preparation method can be seen here – Tasty and Delicious Chicken Crackers

Preparation Time: 45 Minutes
Serves: 8-10 Crackers

Ingredients:
For the Stuffing:
100 Gram Boneless Chicken pieces (strips)
1 Tablespoon Ginger-Garlic Paste
1 Teaspoon Black Pepper Corn (roughly grind)
Salt as per taste

For the Covering
2 Medium size Potatoes (boiled and mashed)
1 Cup Milk
1 Cup Suji (thin Rawa)
1 Teaspoon Cumin Seeds
2 Green Chilies (chopped)
1 Teaspoon Ginger-Garlic (chopped)
1 Teaspoon Black Pepper (roughly ground)
Salt as per taste
2-3 Bread Slices (crumbs)
Oil for frying the Chicken Crackers

Deep-Fried Chicken Crackers

Crispy and Crunchy Chicken Crackers

Preparation:
For the Chicken Marination: Wash the Chicken Pieces and cut them into rectangular shapes and then mix with the Ginger-Garlic Paste, Black Pepper, Salt and keep them aside for 20-30 minutes.
For the Covering: Boil the Milk in a Kadai and add the Cumin Seeds, Ginger-Garlic, Green Chili and then add the Suji, mix it well and add the Salt, mashed Potatoes, Black Pepper, mix it well and prepare a Dough. Then prepare 8-10 equal sized balls from the Dough.
After preparing a balls from the Dough insert the Chicken Pieces inside the Dough Balls and close the balls nicely. Prepare all the Chicken Crackers in the same manner and give then an oval shape with your hands.
Keep the Bread Crumb in a bowl.
Heat the Oil in a Kadai.
Apply the Oil over the Chicken Crackers with your fingers and then roll them in the Bread Crumb. Repeat the procedure twice and then deep-fry them until they become slightly brown or crispy.
Serve Hot with Sauce or Chutney

About Sujata Nerurkar (1960 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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