KFC Fried Chicken Recipe

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KFC Fried Chicken Recipe with Step by Step pictures – Making KFC Fried Chicken at home has been the top in my bucket list last year. After six attempts, I have fine tuned a recipe which gives a taste similar to what I gobble guiltlessly in KFC 😀 And this KFC Fried chicken was my contribution for a potluck at office and it was an instant hit. Happy to share the recipe with my readers 🙂 There is an unusual ingredient in the crunchy covering of the chicken, no doubt it makes you feel So Goood, Fingerlicking .. 🙂 Before you close this page, do check out my  KFC Popcorn Chicken recipe too.

This is my take on KFC style Fried Chicken – Marinate chicken & Precook, Batter dipping, Crunchy Coat, Frying


Part I – Marination & Pre-cook

5 Chicken legs

1 tspn red chilly powder

1/2 tspn pepper powder

1 tspn garlic powder or garlic paste

1/2 tspn rosemary

1/2 tspn salt

1 tspn ginger garlic paste

1.5 tbspn worcestershire sauce

Part – II – Batter Dipping

3/4 cup All purpose flour or maida

1/2 tspn baking powder

1 Egg

Milk as required to make thick batter

1 Tbsp Oil

Part – III – Crunchy Coat

1 cup Cornflakes

2 small packs of Lays ( American Style cream & onions Flavour, Green Coloured Pack )

2 tbspns of crushed oats

1/2 tspn garlic powder

1/4 tspn red chilli powder

pinch of salt

Part – IV – Frying

Enough Oil to Fry

A thick pan


Wash and clean the chicken and gather all your required ingredients. (Egg is missing in the ingredients picture)

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com


Part I – Marinate Chicken & Pre-cook

Marinate your chicken with all the marinade ingredients for atleast 8 hours in the refridgerator.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

After 8 hours, thaw the chicken. Once they come to room temperature, pressure cook them without water in a slow flame for 7-8 minutes. This pre-cooking avoids any rawness of meat at the end of frying. Lots of water will ooze out of the chicken. Reserve it to add to part II – Batter.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

 Part – II – Batter Dipping

Mix all the ingredients here, beat in the egg, add milk slowly and slowly whisk it until you get a smooth batter.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

Add the reserved chicken juice from Part I to the batter and mix well. Now, this batter will serve as first coating for the chicken.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

 Part-III- Crunchy Coat

Take lays, cornflakes and oats in a blender.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

Blend it to perform a coarse mix. Please make sure it is a coarse mixture. Add the remaining ingredients i.e garlic powder, chilly powder, salt a pinch and mix well. This mixture gives a totally yummy crunchy coating.

Part-IV- Frying

Dip the pre-cooked chicken in the batter from part-II

KFC Fried Chicken Recipe 7

Roll the battered  chicken leg in the crunchy coat mixture from part-III

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

Heat a thick bottomed pan with enough oil to fry and deep fry them. They get ready in 5 minutes. Remove them from oil and drain on a tissue.

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

 Your homemade KFC Chicken Ready to serve 🙂 Enjoy it Hot 🙂

KFC-Fried-Chicken-Recipe | www.foodieadamcookieeve.com

Please do try out this yummy KFC Style Fried Chicken and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,



Homemade Chunky Fig Jam ~ DIY Tuesdays

fj (4 of 1)


Homemade chunky Fig Jam with Fresh figs.. Once you make this for your kids & Family, you will definitely search for the chit where you jotted down this recipe 😉 It is a delicacy!! The jam goes well with chapathis, crackers, breads.

Here is what you will need..

250 grams fresh figs
½ tsp Cinnamon powder
1 1/2 cups Sugar
1 cup Water


Wash & Chop the fresh figs into quads.

fj (1 of 1)


1. Heat a pan with water. Add sugar, mix well until the sugar is dissolved.

2. Add the fig pieces and let them cook in the sugar syrup for 5 minutes.

fj (2 of 1)

3. Add the cinnamon powder. Mix well. Cook until all the water is evaporated and the desired consistency is reached.

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4. Once cooled, refrigerate the jam.

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1. Sugar level can be adjusted according your palette choice. I usually replace 1/2 cup sugar with honey.

2. You can chop the figs into tiny pieces too.

3. Jam thickens well upon refrigeration.

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,


Bbq Nation’s Cajun Spiced Potatoes


His eyes twinkled, saying “BBQ Nation cajun potatoes on my plate!! Oh yummmyyy!! Please do not stop serving, like the Bbq Nation guys”.. I know you too cannot stand the excitement.. So, lets straight away go to the recipe.. Cajun Potatoes are not a rocket science.. Simplest preparation, Yet a grand delicious starter on your party table, Just hunt for the ingredients in your local market.. They are easily available these days.. Thanks to Fork-it-UP for bringing out this wonderful recipe.. I have added few changes to it and found it to be more delicious 🙂 So, here we go..

Here is what you will need..

1/2 kg Baby Potatoes

1tbspn Cajun spice powder

1 tbspn red chilli powder



For the dressing

1 cup Thousand island salad dressing (by Fun Foods) or if you want to make your own, refer here

1/4 tbspn red chilli powder

1/4 tbspn chat masala

1 tbspn Cajun spice powder or if you want to make your own, refer here

Pinch of pepper powder

1 finely chopped onion


1. Parboil the baby potaoes with salt.

2. Gently mash them with a flat spoon. Do not break them into pieces.

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3. Sprinkle 1 tbspn of red chilli powder & Cajun spice on them and let them marinate for half an hour.


1. Heat a pan with oil. Deep fry the flat mashed potatoes until they are golden brown.

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2. Mix the ingredients for sauce, add salt if required. You can add two to three drops of olive oil for the glossiness.

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3. Serve the fried potatoes hot dipped in the dressing. Tadaa!! You cannot stop with a plate. Have a nice workout 😉

cf (1 of 1)

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,


Kesar Rasmalai

rasmalai (8 of 1)-2

Kesar Rasmalai is a go-to dessert for any party I plan. Know why? It can be prepared a night before and of course it tastes the best when prepared like that. This chilled dumplings in rich milk Ras with crunchy nuts here and there, melts in your mouth and creates a heaven in mouth after that fulfilling party meal. There is a super hit rasagulla recipe on the blog already that I learnt from Garima. Here comes Kesar Rasmalai, co sister of Rasagulla, again a recipe that I learnt from dear G 🙂

This is  a celebration post for my interview being featured as one of Top 10 Blogger Interviews 2014 in Smart Indian Women.com 🙂 Check here for more details. Completely loving celebration of such milestones in my blogging journey 🙂 Now to the recipe..
Rasmalai preparation has two parts – Ras + gullas. Ras is the milk Rabri syrup in which the Gullas i.e the Rasmalai discs float. This recipe makes 15 Rasmalais.

Part I – Gullas/Rasmalai Discs

1. Follow step by step recipe of Rasgullas and stop when you reach step 7.


2. Remove the rasgulla balls from water, Squeeze them and keep them chilled in refridgerator.

Part II – Ras

Here is what you will need..

1 litre Full cream milk

Nuts crushed – Badam/Pista/Cashews

Sugar 4 tbspn ( adjust as per your preference )

12 to 14 Saffron strands ( optional if you are preparing only Rasmalai )


1. Boil milk in a heavy bottomed pan in medium flame.

rasmalai (1 of 1)

2. Keep boiling for the next 20 minutes, reducing the milk to half. Add the crushed nuts, sugar and Saffron strands.

rasmalai (2 of 1)

3. Give it a nice stir and switch off the stove. Let the ras become warm.

rasmalai (3 of 1)

Kesar Rasmalais Final Step

Drop the squeezed rasgulla discs into the warm Ras. Allow it to chill in fridge for the next 4 or 6 hours and serve it chilled.

rasmalai (6 of 1)

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,


Donuts – Love packed in glazed rounds of heaven

Wishing all dear Foodies and Cookies of this space a very prosperous and a joyful new year 🙂 Excited to bring to you this new recipe in this new year. I am sorry, I did not tell you guys that I made my first TV appearance recently. I was looking forward to make a post on the same, however Christmas and new year vacation kept me busy with so much joyous moments. And yeah, I did not want to disturb the busy, happy schedule because I was saving so much energy for my blogging season. So, today I start blogging of this year with “Doughnut” recipe.
When Priya of Priya’s kitchenette asked if I can make doughnuts for a new year special program in Tamil Channel- Puthuyugam TV, I happily said ‘yes’. The 100s of doughnuts that I made for the harvest sale in church, just a couple of months back gave me all the confidence to say an immediate ‘yes’ 🙂 God is awesome,. He plans everything so intricate. Doesn’t He?
So, the day and time of shoot came. Lights on, camera on. All nerves on, hairs spiked up- Goosebumps.. The shoot started and a whisper from far – ‘tuck in your tummy’. ‘Oh! why did I ask him to take a vacation and stay with me, he is making me more nervous’ whined my fast beating heart. And just when I completed the shoot, the sun had set. I sat on a couch in the balcony sipping my tea after packing all the doughnuts to the camera crew. That was such a phew moment 🙂 So watch me from 6:53  minute here.. Following the below step by step instructions to the T will give you fluffy tasty doughnuts 🙂 I bet 🙂

donut (19 of 1)

Preparation time – 15 mins

Dough proving time – 1 hour 45 minutes

Makes – 6 large doughnuts

This recipe can be scaled to any amount to increase the number of doughnuts.

Here is what you will need for the doughnuts..

150 gms All purpose flour sifted

2 tbspn sugar powdered

1 egg

2 tbspn butter at room temperature

1 tspn yeast ( I used active dry yeast )

1/2 tspn salt

50 ml milk Lukewarm

Oil for frying the doughnuts

Here is what you will need for the garnishing part..

Chocolate sauce

Dark chocolate bar

white chocolate bar ( I used Morde brand in both )


a pinch of cinnamon powdered

powdered sugar

Fresh cream


1. Add yeast and sugar to lukewarm milk. Stir well until the yeast dissolves. keep it in a warm place for 15 minutes. This will help the activation or blooming of yeast.

donut (1 of 1)

2. Take a clean dry and wide mixing bowl. Add yeast mix, butter, egg and salt. Beat for another 2 minutes with the whisk.

donut (2 of 1)

3. Add flour to the above mixture little by little. Keep mixing as you add flour and keep adding flour until all the moisture in the mixture is gone. There will be some flour left out. Store it for dusting the counter.

donut (3 of 1)

4. Dust the kitchen counter with the remaining flour. Transfer the content from mixing bowl to the counter.

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5. Knead the dough by pressing & pulling with your wrist for the next five minutes. The dough gets smooth.

donut (5 of 1)

Stretch the dough as much as possible. It is okay if the dough is sticky. A sticky dough gives soft doughnuts.

donut (6 of 1)

6. Using a bench scrapper or a knife, gather all the dough.

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7. Transfer the dough to a wide bowl which is greased with a drop of oil. Cover the bowl with a damp cloth and allow the dough to prove for the next one hour.

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8. After an hour, the dough doubles in size.

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9. Now punch the dough to release all the air.

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10. Again dust the counter, transfer the dough to the counter. Roll the dough to 1/2 cm thickness. Using a cutter or a round tumbler and a piping bag tip, make dough nut shapes.

donut (11 of 1) donut (12 of 1)

11. Cover the dough nuts with a damp cloth and allow it to prove for the next 45 minutes again.

donut (13 of 1)

12. After 45 mins, you can see that the dough nuts have raised double in size again.

donut (14 of 1)

13. Heat a wide pan with oil. Once oil is heated well, gently drop the proven dough nuts. Please take care not to press the dough nuts while dropping them. Flip and fry them till both sides are golden brown. They get fried in less than a minute.

donut (15 of 1)

14. Remove them and place them on a tissue spread plate. Let them cool.

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15. Melt chocolate, a tbspn of fresh cream and a dollop of butter in a double boiler to make the chocolate ganache. Refer video for more detailed steps.

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16. When the donuts are not very hot, dip them in the chocolate ganache and garnish with colourful sprinklers.

donut (20 of 1)


1. Topping variants :

Donuts rolled in powdered sugar mixed with a pinch of cinnamon powder,

Donuts dipped in honey,

Donuts topped with jam and garnished with desiccated coconut. You can roll your imagination however you want 🙂

2. In case the yeast mixture does not bloom, please discard and try a new batch of yeast. Yeast activation is very important.

3. More than one donut can be fried at the same time based on the size of the frying pan.

4. Donuts stay fresh for a day. Refrigerate them and microwave for few seconds before serving. Tastes fresh & good.

5. For eggless version, please omit the egg 🙂

Once you make them, you will never want to buy donuts in a store. Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,


Oyster mushroom Cheese Omlette, Quick Healthy Breakfast

Oyster Mushroom Cheese Omlette or Sippy Kalan Muttai Omlette ( Tamil Name )

Oyster mushrooms are a rich source of vitamins & anti oxidants. Here is a healthy breakfast which can be made in a jiffy with oyster mushrooms!! Do try out and let me know your comments 🙂

MO (4 of 1)

Before we go into the recipe, here is the food for soul 🙂

Daddy God has a dream. You want to know what?

Joel 2: 28 in Bible says

“I will pour out my Spirit

on every kind of people:

Your sons will prophesy,

also your daughters.

Your old men will dream,

your young men will see visions.

I’ll even pour out my Spirit on the servants,

men and women both.”

He dreams of a day when not only would there be prophets and prophetesses but every son and daughter on earth would have a supernatural grace to perceive His heart and His voice in prophecy. Prophecy is a gift to be given away to others.

It is not just foretelling, but also forthtelling. i.e Speaking good words upon others and bringing forth the good things into reality. Let anything that come out of your mouth be positive, let it encourage someone, let it make someone smile 🙂

I am in the mid of a prophetic conference and cant wait to share more on this. If you also wanna know things, go visit here. Now to the recipe 🙂

MO (5 of 1)

Here is what you will need..

100 gms Oyster mushrooms

2 eggs

1/2 tspn chilli powder

1 tspn pepper powder

1 tbspn grated cheese

3-4 chopped shallots

1 tspn tomato ketchup

Rosemary ( optional )




1. Wash the mushrooms and tear them into long pieces ( do not chop them ). Heat a pan, add oil. Add the mushroom pieces, chilli powder, salt and saute them for the next 3 mins in medium flame. Transfer them to a bowl.

MO (1 of 1)

2. Whisk 2 eggs with pepper, salt. Heat the same pan with a drizzle of oil, pour in the egg mix. Top with the sauteed mushrooms, cheese, rosemary and ketchup. Cover the pan for the next 1 min, so that the cheese melts. Switch off stove once done.

MO (2 of 1)

Serve hot 🙂

MO (3 of 1)

Love & Shalom,


Nendram pazham nirachathu or Ripe Plantains stuffed with coconut & nuts

DG (15 of 1)

There was something that I have been waiting for, for a long time. That kept pressing my mind. Slowly it conquered the nook and corner of my heart. There was no hour that I can pass by without the stress of sighing at my waiting. That is when I happened to come across Victoria Osteen‘s sermon. That set me free!! I started praising!! Go on reading, it might help you too 🙂

If you have heaviness on you today, if you feel trapped, overwhelmed, discouraged, frustrated or anxious, there is only one thing you need to do, and that is to open your mouth and praise Almighty God! Even if it’s difficult, even if you don’t feel like it, just open your mouth and begin to declare His goodness. Sometimes we have to stir ourselves up in the things of God.

Today, put on the garment of praise for the spirit of heaviness (Isaiah 61:3). Set your heart and mind on the Father. Instead of focusing on your problems, focus on your God. Don’t let worry get you stuck, but let praise get you through! Enter His gates with thanksgiving, shake off heaviness and embrace the peace, joy and victory God has prepared for you!

Now to the recipe, here is Nendram pazham nirachathu or ethaka appam nirachathu or Ripe plantains stuffed with fried coconut & nuts. 

DG (17 of 1)

Preparation time : 5 mins                         Cooking time : 5 mins

Here is what you will need..

4 Nendram Pazham or ripe plantain

1/2 cup grated coconut fresh

2 tbspns sugar

1/2 tspn elaichi powder

3 tbspns of coarsely ground nuts ( I chose badam, cashews, pistachios )

1/2 tspn ghee

3 tspns oil


1. Heat a pan, add 1/2 tspn ghee, add coconut grated, sugar, elaichi powder, coarsely ground nuts. Saute until they are slightly golden in a medium flame. Transfer the mix to a bowl.

DG (19 of 1)

2. Scoop out the banana in the center, gently with a knife. Choose plantains that are not over ripen so that it is easy to scoop out.

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3. Stuff in the fried coconut mix into the plantain.

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4. Heat the same pan with oil. Toast less than a minute, the stuffed plantains until they turn golden brown on its sides.

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Serve hot. This is such a delicious 4 pm snack. It can be served for breakfast as well 🙂

DG (18 of 1)

When you try this delicious sabzi, please do not forget to send your feedback along with a picture to myFB Page🙂 Your comments always encourage me!

Love & Shalom,