Spicy Fried Chicken Stuffed Crepes Kozhi Chettinad Dosa Food

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

KOZHI DOSA - CHICKEN STUFFED PANCAKES

Steps:

• To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
• Drain and grind to a slightly grainy consistency in a food processor.
• Add the remaining ingredients and enough water.
• Whisk to achieve a thick and fluffy mixture.
• Set aside for 8 hours to ferment.
• To prepare the filling: Heat the mustard oil till smoking point.
• Lower heat, add the ginger-garlic paste and saute for a minute.
• Add the mustard seeds, aniseed and asafoetida.
• Saute.
• Add the chicken and remaining ingredients.
• Cook till the chicken is done.
• To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
• Use one ladle of batter to make a thin dosa.
• Fry till the base is golden brown.
• Spoon some of the filling into the centre.
• Fold and serve immediately.
• Repeat with the rest of the batter and chicken filling.
• Serve hot.