My crispy, spicy chicken recipe is delectable when served with a tangy sauce or chutney. It is a versatile dish that can be savored as a sandwich filling, in a salad, or on its own. In my recipe, I combine onion powder and scallions with roasted spices. I hope you enjoy the recipe this weekend.

Ingredients:
4 boneless, skinless chicken breasts
½ sour cream or Greek yogurt
½ cup scallions, finely chopped
1 teaspoon black pepper, crushed
2 tablespoons onion powder
2 cups bread crumbs
½ cup unsweetened cornflakes, crushed
1 tablespoon all-purpose white flour
1 lemon, sliced into wedges
1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, and then grind in a powdered form)
Cooking oil (for frying)
Salt according to taste

Method:

In a bowl, mix together the sour cream, scallions, onion powder, roasted combination spice powder, and salt. Coat the chicken all over generously with the marinade and keep for about 6-8 hours in the refrigerator.

Using a shallow bowl mix together the bread crumbs, cornflakes, and flour. Season with salt and pepper. Coat the marinated chicken breast pieces with the bread crumbs mix generously, and place them on a dish.

Heat oil in a large skillet over medium heat.  When the oil is shimmering, add chicken breast pieces, reduce heat, and fry until they turn golden brown (about 3 – 4 minutes per side).

Transfer the chicken breasts in a serving dish and garnish with scallion and lemon wedges.