Fried Chicken with Knafeh Crust
Ingredients
- 2 cups chopped knafeh
- 500 grams chicken fillet
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 large eggs
- 1 cup flour
For frying
- corn oil
Preparation
Using a knife, chop the knafeh to make it fine, about half centimeter in size.
Using a knife, cut each chicken fillet piece in half to make thin slices.
In a plate, combine the mixed spices, salt, black pepper, paprika, and turmeric, and mix well.
Sprinkle one-third of the spice mixture over the chicken and turn it on both sides to coat.
Sprinkle one-third of the spice mixture over the eggs and beat with a fork.
Sprinkle one-third of the spice mixture over the flour and mix well.
Take a chicken slice and dip it in the egg mixture to coat lightly.
Dip the chicken slice in the flour mixture to coat lightly.
Dip the chicken slice again in the egg mixture to coat lightly.
Dip the chicken slice in the chopped knafeh to coat lightly, pressing gently to adhere.
Optionally, refrigerate the coated chicken for several hours or proceed to fry immediately.
Heat corn oil in a deep skillet for frying.
Fry the chicken fillets on both sides until golden brown.
Remove the fried chicken and place on kitchen paper to drain excess oil.
