This Bohri fried chicken is pretty unique of its kind. I’m super excited and elated to share this recipe as I tested it 3 times and failed. It was good every time but not like the one you get at Bohra’s wedding. I wanted it to be absolutely like caterers, so here’s my version of this chicken.
How to make it?
Steps to Cook Chicken
Steps to Coat Chicken
Expert Tips
Consider dipping the chicken in salt and vinegar water for 15-20 minutes, this will draw out excess blood from chicken legs giving you clean white meat to enjoy. The breadcrumbs will fairly undermine the flavor so start with spicier chicken. Coat the chicken immediately after adding bread crumb otherwise the crumb can be difficult to coat.
Storage
Freezing: This Bohri-style fried chicken is very forgiving and easy to make. After coating it with bread crumbs, you can freeze it. Place coated chicken separately on a tray in the freezer. Let it freeze for 2 hours then transfer it to an airtight container or freezer bag and this chicken stays good for up to 2 months. Thaw it, for 20 minutes before frying. Dip in egg wash and deep fry on medium heat so the chicken is thoroughly heated to the core. If frying frozen chicken, you can also heat the fried chicken in the microwave to heat the cold core Picnic or Camping: As the chicken is cooked and fried, it stays good at room temperature for 24 hours if kept in a cool dry place. Ideally, place it in the heat-insulated bag with ice cube packs.
Secret to juicy steamed chicken
The caterers usually use this method. They fry chicken a little ahead of time then wrap about 8-10 pieces in each foil and then they place the foil in a steamer for 30-60 mins. The chicken absorbs moisture and the bread crumb coating is super soft and moist. I didn’t add the steaming step to the recipe card to keep it simple. Hungry for fried chicken? Check these!
Method 1: Then boil a pot of water and place the metal colander over it. The colander should be at least 2 inches above the boiling water. Place fried chicken in the colander and cover. Let it steam for about 7-10 minutes until thoroughly heated and juicy, (but not soggy). Serve immediately. Steaming can also be used to reheat the leftover chicken. Method 2: Take a 12-inch square of foil. Place a 12-inch place of butter paper over it. Place chicken over butter paper and make a pack by bringing all ends of foil to the center. Steam this pack in the colander for 30 mins to 1 hour. This method is good for large gatherings to keep chicken hot and soft. Method 3: This method is good for reheating a few leftover Bohra fried chicken. Place chicken pieces in biryani or any cooked rice pot over the rice. You can reheat rice and chicken simultaneously on low heat.
If you are not sure about the steaming steps. I recommend testing it by steaming a single piece of fried chicken before placing a whole batch of fried chicken in the colander. If you try this Bohra Fried Chicken recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
