Chicken Strips
Ingredients
To Marinate (30 MIns Or Overnight Refrigerated)
- Boneless Chicken Breast 400gm
- 1 Cup Milk, room temperature
- 1 Tbsp Lemon Juice/Plain Vinegar
- Salt to Taste
- 1 Tbsp Hot Sauce
- 1 Tsp Paprika/Kashmiri Chili Powder
- 1 Tsp Ginger Garlic Paste
Flour Mix
- 1 Cup All Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/2 Tsp Black Pepper
- 1/4 Tsp Garlic Powder
COATING
- 2 Eggs
- Pinch of Salt and Pepper
- Breadcrumbs
Instructions
- Cut the Chicken breast fillets into half and slice into long strips.
- Make Homemade Buttermilk by mixing Lemon juice with Milk, Rest for 10mins. Season the buttermilk with salt, hot sauce, paprika and ginger garlic paste. Add the chicken strips, let it marinate for 30 mins or overnight refrigerated best.
- Season All purpose flour with salt, pepper, paprika, garlic powder and pinch of baking soda.
- Drain the chicken strips from the buttermilk, coat with the flour mix. Place them on a tray.
- Dip them into the egg wash and then coat with the breadcrumbs. Place them on the tray. Freeze for 1 hour or till firm.
- Once firm they can be fried or stored in an airtight container or freezer safe bags in the freezer for upto a month.
- Deep Fry them in medium hot oil till Golden Brown on both sides. Takes only 6-7 mins. Drain them on a cooling rack to maintain crispiness.
- Best served with Tomato Ketchup or your favorite Dip.
Video
Notes
I recommend marinating the chicken strips in buttermilk overnight to get juicy bites and better flavor.
Buttermilk can also be made using a half cup of plain yogurt with half cup of water. Whisk till smooth.