Crispy Fried Chicken Strips
Ingredients for Marinade
- Boneless Chicken 500 grams, cut into strips (or you can use chicken wings or drum sticks)
- Salt 1 teaspoon
- Black pepper powder 1 teaspoon
- Red chili powder 1 teaspoon or more to taste
- Oregano 1 teaspoon
- Milk 1/2 cup
- Yoghurt 1/2 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Juice of half a lemon
Ingredients for Crumb Coating
- All purpose flour 1 1/4 cups
- Cornflour (corn starch) 1/2 cup
- Baking powder 1 teaspoon
- Salt 1 teaspoon
- Black pepper powder 1 teaspoon
- Paprika powder 1 teaspoon
- Oregano 1 teaspoon (optional)
- Breadcrumbs 4 tablespoons
Preparation
Marination
- In a container, add milk and yogurt. Beat well to break all the lumps. Add lemon, ginger paste, garlic paste, salt, black pepper powder, red chili powder and oregano. Mix everything together.
- Clean and wash the chicken pieces (or wings). Pat dry the chicken.
- Pound the chicken to break the meat a bit. Pound such that the thicker part of chicken breast becomes equal to the thinnest part. Do not omit this step as it will give maximum softness and it infuses flavor into the chicken.
- Cut the chicken into strips.
- Add the chicken to the marinade. Mix, cover and refrigerate overnight. If in a hurry, two hours would be fine but I prefer to marinate them overnight for maximum flavor and tenderness of the chicken strips.
- Next day, take the chicken out of the refrigerator about half an hour to an hour before coating. Bringing them to room temperature. This helps the coating to stick on the pieces better.
Coating and Frying
- In a container or a plate, mix all the ingredients mentioned under coating, including all purpose flour, corn flour, bread crumbs, salt, black pepper powder, oregano, paprika powder and baking powder. Coating is ready.
- Prepare a rack on which you will place the chicken pieces to rest after coating, and another raised one lined with some kitchen tissues/towels on which you will remove the chicken after frying.
- Remove the chicken pieces from the marinade one by one and place them on the coating and coat them well. Make sure you cover the chicken completely with the coating flour.
- Place the coated chicken pieces on a rack and continue until all the chicken pieces are well coated. Let them rest for 10-15 minutes on the wire rack so that the coating holds properly to the chicken.
- While the chicken is resting, heat oil in a wok on a medium flame.
- After 10-15 minutes, coat the chicken pieces again in the coating flour and add to the wok of hot oil one by one, making sure not to overcrowd the wok otherwise the coating will come off. Fry on medium heat for a total of about 6-7 minutes, turning the pieces over once in between.
- Remove the chicken onto a paper towel.
- Serve this crispy fried chicken with Tangy Garlic Sauce.
- Enjoy!
Crispy Fried Chicken Strips
Ingredients
Ingredients for Marinade
- 500 grams Boneless Chicken , cut into strips (or you can use chicken wings or drum sticks)
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 1 teaspoon (or more) Red chili powder
- 1 teaspoon Oregano
- 1/2 cup Milk
- 1/2 cup Yoghurt
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/2 Lemon juice
Ingredients for Crumb Coating
- 1 + 1/4 cups All purpose flour
- 1/2 cup Cornflour (corn starch)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 1 teaspoon Paprika powder
- 1 teaspoon Oregano (optional)
- 4 tablespoons Breadcrumbs
Instructions
Marination
- In a container, add milk and yogurt. Beat well to break all the lumps. Add lemon, ginger paste, garlic paste, salt, black pepper powder, red chili powder and oregano. Mix everything together.
- Clean and wash the chicken pieces (or wings). Pat dry the chicken.
- Pound the chicken to break the meat a bit. Pound such that the thicker part of chicken breast becomes equal to the thinnest part. Do not omit this step as it will give maximum softness and it infuses flavor into the chicken.
- Cut the chicken into strips.
- Add the chicken to the marinade. Mix, cover and refrigerate overnight. If in a hurry, two hours would be fine but I prefer to marinate them overnight for maximum flavor and tenderness of the chicken strips.
- Next day, take the chicken out of the refrigerator about half an hour to an hour before coating. Bringing them to room temperature. This helps the coating to stick on the pieces better.
Coating and Frying
- In a container or a plate, mix all the ingredients mentioned under coating, including all purpose flour, corn flour, bread crumbs, salt, black pepper powder, oregano, paprika powder and baking powder. Coating is ready.
- Prepare a rack on which you will place the chicken pieces to rest after coating, and another raised one lined with some kitchen tissues/towels on which you will remove the chicken after frying.
- Remove the chicken pieces from the marinade one by one and place them on the coating and coat them well. Make sure you cover the chicken completely with the coating flour.
- Place the coated chicken pieces on a rack and continue until all the chicken pieces are well coated. Let them rest for 10-15 minutes on the wire rack so that the coating holds properly to the chicken.
- While the chicken is resting, heat oil in a wok on a medium flame.
- After 10-15 minutes, coat the chicken pieces again in the coating flour and add to the wok of hot oil one by one, making sure not to overcrowd the wok otherwise the coating will come off. Fry on medium heat for a total of about 6-7 minutes, turning the pieces over once in between.
- Remove the chicken onto a paper towel.
- Serve this crispy fried chicken with Sweet n Spicy Garlic Sauce.
- Enjoy!