Frequently Asked Questions...
Was there ever a 50 piece chicken McNugget bucket offered. If so, was that the largest you could order?
I briefly remember being able to order 50 off the menu. Someone said there might have been a 100 as well.
Answer:
The largest I remember is 50 piece. They stopped selling them in large quantities shortly after the San Ysidro McDonald's massacre.
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50 Chicken
Fit2Fat2Fit - Week 11 Food Challenge - 50 "Chicken" Nuggets
Spicy Indian Instant Chicken Recipes
1 .Chicken Cutlet
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.Stir until smooth. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion salad.
2. Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.
3. Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
Drain when golden brown and cooked. Keep aside. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.
4. Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice Varieties.
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices
5. Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated
chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
6, Chili Garlic Chicken Wings
Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp
Method
Marinate the chicken in above ingredients for 4 hrs. Add 2 lightly beaten eggs and enough maida to make a coating batter. Deep fry in hot oil.
Serve hot with tartar sauce.
Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Marinate the chicken in above ingredients for 4 hrs.
Add 2 lightly beaten eggs and enough maida to make a coating batter.
Deep fry in hot oil.
Serve hot with tartar sauce.
Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr. Except egg.
Make balls and roll in the bread crumb. ** Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper. * Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon
Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..wash and keep aside.marinate the chicken pieces in ginger garlic paste, lime juice, salt and white pepper. Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon refined oil.take the marinated pieces and mix it well in the second marinade. Keep for atleast 3 to 4 hours....grill on slow for atleast 15 to 20 mins until the chicken is light brown.
Serve hot with lemon wedges.
Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water. Grind onion, garlic, ginger, lemon juice & spices in mixer grinder. Coat chicken in ground mixture & marinate preferably overnight. Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till chicken is well cooked.
Serve hot with lemon slices.
learn more spicy recipes at
About the Author
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