Some Corn Crusted Chicken And Pork Dry Fry This Monsoon
Image Credit: Corn Crusted Chicken

Come monsoons and the mood and palate just craves for something that is deep fried and full of guilt. You tend to walk towards the kitchen and chop some onions and take that bowl of besan (gram flour) mixed with salt, spices and water, and deep-fried the onion fritters and indulge in them. But if you feel pakodas are much vanilla then try these recipes Canteen Pub & Grub from Kolkata

Corn Crusted Chicken


    4 boneless, skinless chicken breast halves

    ½ cup of flour

    1tsp dried thyme

    1tsp cayenne pepper

    2 large eggs

    6 cups coarsely crushed cornflakes

    3tbsp unsalted butter, melted


    Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Place each chicken

    breast half between two sheets of plastic wraps. With a rolling pin, pound chicken to an

    even ½-inch thickness.Mix flour, thyme, cayenne pepper, salt, and pepper.

    In a second shallow dish, whisk eggs to combine. Spread cornflake crumbs on a second

    rimmed baking sheet.

    Dip chicken into seasoned flour, turning to coat, then dip in egg mixture. Remove chicken,

    allow excess egg to drip off, then press both sides into cornflakes. Transfer to baking sheet.

    Discard remaining flour, egg, and cornflakes.

    Fried until coating is crisp and chicken is cooked through, served with chilly mayo

Pork Dry Fry


    500gm of pork belly, skin removed



    50gm of ginger, peeled and chopped

    1 red chili, chopped

    2 shallots, chopped

    150gm of dark soya sauce

    40 gm of sugar

    150gm of sake

    1 onion, chopped

    200 ml of malt vinegar

    3 oranges, juiced

    3gm of ground ginger

    2gm of cayenne pepper

    2gm of mustard powder

    1-star anise

    2gm of ground cinnamon

    1gm of cloves

    100ml of Worcestershire sauce

    100ml of water


    To begin, season the pork belly all over and leave in the fridge for 2 hours. Meanwhile, pour 

    all the ingredients for the braising liquid into a pan and simmer for 15 minutes. Remove

    from the heat and leave to infuse for 2 hours.

    If using a water bath to cook the pork, preheat it to 75 degrees C. If using a conventional 

    oven, preheat it to 85 degrees C.

    Pass the braising liquid through a sieve to remove the aromatics. Remove the pork belly 

    from the fridge, pat dry, and place in a large vacuum bag with some of the braising liquid.

    Seal using a chamber sealer and cook in the water bath for 8 hours. After this time, remove 

    the bag from the water bath, allow it to cook on a tray then place it in the fridge to chill 


    If cooking in the oven, place the pork belly in a casserole dish, pour the braising liquid over 

    the pork, and place a lid on top. Cook in the oven for 8 hours, then take out of the oven and 

    allow to cool in the cooking liquid. Once cold, transfer the pork and cooking liquid into a 

    clean dish and place them in the fridge to chill.

    Once the pork is cold, remove from the liquid, pat dry, and cut into 3cm cubes.

    To coat them, dust evenly with the flour, then the egg, and finally the panko bread crumbs.

    To serve, deep fry the pork for 5 mins, or until the breadcrumbs are golden