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Crunchy Sevayyan Chicken

This dish is the Indian version to the fried chicken where in the coating of the chicken is coated with vermicelli.
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  • 300g Boneless Chicken
  • ½ Tbsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 2 tbsp Coriander leaves
  • 1 cup refined flour
  • 2 eggs
  • Salt To taste
  • ½ Cup oil for frying
  • 2 tsp sesame seeds
  • 1 cup vermicelli

  • 1 To make crunchy sevayyan chicken, cut the boneless chicken into finger shape and marinate this with chopped onion, green chillies, garlic, ginger paste and Knorr Chef’s Chicken masala. Refrigerate for 2 hours.
  • 2 Break the vermicelli into small pieces.
  • 3 Beat the egg and add refined flour to make a smooth dough, dip the chicken pieces into the batter and coat it with the vermicelli evenly.
  • 4 Deep fry the chicken in hot oil till the chicken turns into golden brown colour. Remove it from the oil in a tissue paper and serve hot with garnish of coriander leaves and toasted sesame seeds.