Kfc style soya chaap

Ingredients:

For marination:

1. Soya chaap sticks – 6 pieces (boiled & boneless preferred)
2. Curd (dahi) – ½ cup
3. Ginger-garlic paste – 1 tbsp
4. Red chilli powder – 1 tsp
5. Black pepper powder – ½ tsp
6. Salt – as per taste
7. Lemon juice – 1 tsp
8. Garam masala – ½ tsp
9. Optional: a pinch of ajinomoto or peri-peri masala for extra punch

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For coating:

1. Maida (all-purpose flour) – 1 cup
2. Cornflour – ½ cup
3. Baking powder – ½ tsp (for extra crispiness)
4. Salt – ½ tsp
5. Black pepper powder – ½ tsp
6. Chilli flakes – ½ tsp
7. Mixed herbs or oregano – ½ tsp

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For wet batter:

1. 3 tbsp of dry mix (from above)
2. Add water gradually (around ¾ cup) to make a thick batter

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For frying:

1. Oil – enough for deep frying

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Method:

Step 1: Prepare Chaap

If using frozen chaap, thaw and boil for 5–6 minutes in salted water.

Remove sticks if you want boneless-style chaap.

Step 2: Marination

In a bowl, mix curd, ginger-garlic paste, lemon juice, and all spices.

Add chaap pieces and marinate for at least 1 hour (or refrigerate overnight for best flavor).

Step 3: Make Dry Mix

In a large bowl, combine maida, cornflour, baking powder, salt, pepper, chilli flakes, and herbs.

Take 3 tbsp of this mix aside for making the wet batter.

Step 4: Make Wet Batter

Mix the 3 tbsp dry mix with water to form a thick, sticky batter (not runny).

Step 5: Double Coating (KFC-Style Crunch)

1. Dip marinated chaap into the wet batter.

2. Roll it into the dry mix and press it lightly to create flaky layers.

3. (Optional for extra crisp): Dip again in wet batter and coat one more time in dry flour mix.

Step 6: Frying

Heat oil on medium flame.

Deep fry chaap until golden brown and crisp.

Don’t fry on high flame — it should cook slowly so it stays juicy inside

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Serving Ideas:

Serve hot with mayo + ketchup mix or garlic dip.

Sprinkle a little peri-peri masala on top before serving.

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