Chicken Fingers | Crispy Chicken Strips Recipe
500g boneless skinless chicken breasts sliced into strips
4 tbsp Lemon Juice
1/2 tsp chilli powder
1/2 tsp pepper powder
Salt to taste
1/4 cup all-purpose flour
5 tbsp Corn Starch
Water (if needed)
Oil for frying
Ginger-Garlic paste (optional)
In a large bowl, add chicken, egg, lemon juice, chilli powder, salt, pepper
flour, cornstarch, mix and coat.
Add litter water if needed.
Let the chicken sit for 15 minutes.
Heat the oil in a deep frying pan and slowly drop a few strips to the oil.
Cook the chicken for 8 to 10 minutes or until golden brown and crispy.
Transfer to a paper towel-lined plate and continue to cook the rest of the chicken in batches.
Serve the crispy chicken immediately with mint chutney or garlic sauce or tomato ketchup.