Ingredients:
chicken legs or 6 chicken legs – 1/2 kg
To cook chicken legs
vinegar – 1/2 tbs
pepper – 1/2 tbs
garlic ginger paste – 1/2 tsp
salt – 1 tsp
1/4 cup water
To make batter
cornflour – 1 tbs
1/2 cup maida
salt to taste
A little water

Method: To cook chicken legs
Put chicken legs in a pressure cooker with vinegar, pepper, garlic ginger paste, salt and 1/4 cup water. Cook for about 5 minutes till all water has evaporated and keep aside.
Method: To make batter
In a bowl mix cornflour, 1/2 cup maida, salt to taste and a little water to make a smooth batter.
Method: To fry chicken
Dip each chicken leg in batter and deep fry till brown.
Serve as a side dish or as a snack.

Ingredients:

Chicken Joints – 6 nos
Corn?flour – 2 tbsp.
Egg – 1 no.
Fresh?breadcrumbs – 100 gms
Unsalted butter – 8 tbsp.

Method:
Clean the chicken and remove skin and coat them with corn flour.
Lightly beat the egg and dip the chicken portions in this before coating them with breadcrumbs. Shake off any loose crumbs.
Melt about?4 tbsp. of the butter in a large frying pan and fry the chicken pieces for about 10 minutes, until brown on both sides.
Turn down the heat, cover the pan with a lid or tight-fitting foil and cook gently, turning the chicken once, for 25-30 minutes -if cooked in the oven, allow 40 minutes at 400?F (mark 6).