Anyone in the mood for some Chicken Broast with Garlic dip today? This is one of my all-time favourite recipes and is quite popular amongst family and friends .. So how could I not share the recipe with my Bakealogians (Did I just call you that?)? 🙂 … While I prefer having the chicken broast with ketchup, my husband insists it is in fact the Garlic dip that really compliments the whole dish! Will let you be the judge of that though … Either way,the good news is the dip is fairly easy to make, so can’t complain much (although boiling that one small potato can seem so tedious when it has been a long and tiring day!) … Chicken broast tastes best when served warm, and as mine is turning cold by the minute, better sign off now …
Recipe as follows:
Ingredients for the chicken broast:
Chicken: 1 kg cut in 8 pieces (with skin)
Lemon Juice: 2 tbsp
Salt: 2 tsp
All Purpose Flour: 1 cup
Paprika: 1 tsp
Mustard powder: 1/2 tsp
Cinnamon powder: 1/2 tsp
Milk: 2-3 tbsp
In one bowl, add the chicken pieces, lemon juice and 1 tsp of salt. Mix well and set aside.
In another bowl, add and mix the flour, salt (1 tsp),paprika,mustard powder,and cinnamon powder.
In a third bowl, add and whisk the egg and milk.
Dip the chicken pieces one by one in the egg mixture first, followed by the flour mixture. Refrigerate until it’s time for dinner.
Heat oil in a wok. Dip each chicken piece in the flour mixture again (tap on the sides to remove excess of flour) and add to the oil. Deep fry until the chicken is tender and golden brown.
Serve with fries!
Ingredients for the Dip:
Yogurt: 1/2 cup
Small potato (boiled): 1
Garlic: 2 cloves
Green Chilli: 2 (optional)
Mayonnaise: 1 tbsp
Add all the ingredients in a blender and mix until well-combined. Serve with the chicken broast!