Crispy Chicken with Lemony Fried Rice

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Crispy Chicken with Lemony Fried RiceThe combination of fried chicken and rice is always relished by my family members. This one includes a delicious batter with moist chicken inside which is served with equally yummy and lemon flavored fried rice. You can either use chicken legs or breasts for this recipe. Addition of seasonal vegetables in the fried rice can enhance the overall texture. One can also squeeze some lime juice on top of the fried chicken before serving it. The spicy version of the same recipe can be made by adding some red chili flakes in the batter. If you do not prefer rice with this chicken, serve it with creamy mint dip or reduction. So be ready to cook this crispy, tangy and mouth watering chicken recipe for your family.

Crispy Chicken with Lemony Fried Rice
Crispy Chicken with Lemony Fried Rice

Crisp fried chicken with tangy rice

Relish these crisp fried chicken legs recipe coated in a delicious batter and served with equally tasty and tangy rice flavored with fresh lemon juice.

Preparation Time: 30 minutes
Cooking time: 35 minutes
Servings: 4

  • 6 to 8 chicken legs
  • 2 cups rice (soaked overnight)
  • 1/4 cup refined flour
  • 1/4 cup semolina
  • pinch of white pepper powder
  • pinch of paprika
  • 1 egg yolk (boiled and crumbled)
  • 2 eggs (whipped)
  • 2 tsp lemon juice
  • 1 cinnamon stick (2 inches)
  • 1 garlic clove (finely minced)
  • few drops of sesame oil
  • 2 tsp peanut oil
  • canola oil for deep frying
  • salt to taste


  1. Take a bowl and add refined flour, semolina, white pepper powder, paprika, 2 whipped eggs and salt in it.
  2. Mix all the ingredients with spoon and slowly add water whipping it continuously till it forms a nice semi thick batter.
  3. Make cut in chicken legs with a sharp knife.
  4. Heat canola oil in a deep frying pan on medium heat.
  5. Dip all the chicken legs in batter and crisp fry till they turn golden brown.
  6. Keep aside on a blotting pepper to remove excess oil, if any.
  7. Heat peanut oil in a nonstick sauce pan.
  8. Add cinnamon stick with minced garlic and saute for a minute.
  9. Add soaked rice in it and season with lemon juice, sesame oil and salt.
  10. Once mix all the ingredients and add 4 cups water in it.
  11. Cover the lid and simmer for about 15 minutes till the water dries up.
  12. Add crumbled egg yolk in the rice and once gently stir again.
  13. Plate a bowl of rice with hot and crispy chicken legs.
  14. Garnish with sliced cucumber and serve immediately.


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