INGREDIENTS
| Sl No: | Item Name | Quantity |
| 1 | CHICKEN SUPREEM | 150gm |
| 2 | CRISPY CHICKEN MIX POWDER | 80gm |
| 3 | LIME JUICE | 20ml |
| 4 | PEPPER | 20gm |
| 5 | SALT | to taste |
| 6 | MAYONISE | 10gm |
| 7 | GARLIC MAYONICE | 20gm |
| 8 | CARROT | 10gm |
| 9 | CABBAGE | 15gm |
| 10 | FRENCH FRICE | 50gm |
COOKING INSTRUCTIONS
- CUT THE SUPREME SOAK IN THE LIME JUICE ,SALT AND PEPPER FOR 10 MINUTES
- WHEN REDY TO MAKE THE SUPREME ,MIX ALL COATING INGREDIENTS TOGETHER,AND COAT EACH CHICKEN SUPREME
- HEAT OIL ADD THE SUPREME FRY WELL IN A LOW FLAM
- SERVED WITH GARLIC MAYONISE , COLESLAW AND FRENCH FRICE
Notes:
COLESLAW SALADS
JULINE CUT CABBAGE ,CARROT MIX MAYONISE SALT AND PEPPER