Poppy-seed crusted Chicken

August 13, 2010
0 Ratings
Author Notes

Back when I was working in Mumbai, cooking lunch used to be a whirlwind affair. I'd pack something half-done or something steaming hot into a tiffin box and rush off on my scootie. More often than not, I spent all my money ordering from the deli next to my office building. Greasy curries, hard-as-rock chapatis and raita made with yogurt well-past its expiry date. After I tired of that, this chicken is what I came up with...light, cripsy and holds well even if you're chugging along with it on a crowded public train for hours. The crust does not have egg or breadcrumbs which prevents the chicken from becoming soggy or greasy and for a bit of heat I like to add pinches of smoked paprika. —Amrita

  • Makes 4 chicken breasts
  • 4 filleted chicken breasts
  • 2-3 tablespoons vegetable oil, to shallow fry
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