Lightly seasoned chicken coated in breadcrumbs and deep fried till golden brown. Flavoured with fresh herbs and spices, crumbed chicken can be served as a starter or a main meal accompanied with a side dish.


  • 8 pieces of chicken, cleaned and rinsed
  • 2 teaspoon mixed ginger and garlic paste
  • ½ teaspoon of chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon mixed coriander and cumin powder
  • ½ teaspoon of dried herbs (shop purchased)
  • Salt to taste
  • 2 eggs
  • ½ cup flour
  • 2 cups bread crumbs
  • Water
  • Oil for the deep frying


  1. In a large bowl, combine the chicken pieces, chilli powder, turmeric powder, dried herbs, ginger and garlic paste, salt to taste, cumin and coriander powder.
  2. Mix the chicken well to ensure an even distribution of spices.
  3. Place ½ a cup of water in a large non stick pan and heat on the stove top on a medium heating.
  4. Add in the marinated chicken and steam for 8 minutes.
  5. The chicken will turn from a pink color to a white color.
  6. Turn the chicken over and steam for a further 5 minutes.
  7. Pierce the middle of the chicken to ensure that it is thoroughly cooked.
  8. Remove the chicken from the stove top and allow it to cool.
  9. In a bowl beat the eggs well and stir in salt to taste.
  10. Place the flour in a plate.
  11. Add bread crumbs in a separate plate.
  12. Place each piece of chicken into the flour, dip into the beaten eggs then coat into the bread crumbs.
  13. Place the bread crumb coated chicken into the fridge for 30 minutes.
  14. Remove the chicken from the refrigerator and deep fry in oil on a medium heat setting until golden brown.