For Crispy Coating
450G Spicy Marinade
420G Coating Base
Makes 15KG Meat
Marinate 1KG meat in 30g of Knorr SPicy Marinade and leave for 2 hours.
Add 28g (2 tbsp) of Knorr Coating Base (Seasoning for Flour) in 350g plain flour for coating.
Heat oil upto 160C for 5 minutes. Coat marinated chicken in dry flour mix and then dip in cold water for 10 seconds.
Coat the chicken again in the dry flour mix. Deep frey chicken pices in pre heated oil till it gets golden brown.
Adjust spice with Knorr Spicy Marinade as desired.
Knorr Coating Base: Refined salt, batter flour, monosodium glutamate, maize starch, sodium bicarbonate, spices and guar gum Knorr Spicy Marinade: Red chili powder, refined salt, monosodium glutamate, garlic powder and cumin seed powder.
Makes 15KG meat.
To keep the fried chicken crispy for long time , keep every piece on rack with little distance from each other.
Add crushed chilli in marinade to make your chicken spicier.
Gives crispy, flaky coating to meat, easy to store, hassle free, consistent quality
|Energy kcal||290 kcal|
|Carbohydrate, by difference||25 g|
|Sodium, Na||790 mg|
|Total lipid (fat)||12 g|
|Fatty acids, total saturated||1.50 g|
|Fatty acids, total monounsaturated||9 g|
|Fatty acids, total polyunsaturated||1 g|
% of reference intake of an average adult (8400 kJ / 2000 kcal)