Ingredients
- 500 g Chicken Breast
- 1/2 tsp Salt
- 1/2 tsp Soya Sauce
- 1 tbsp Tomato Ketchup
- ⅓ cup Butter Milk
- 1 tsp Paprika Powder
- 1/2 tsp White Pepper
- 1/3 cup Ginger Garlic Paste
- 1 Egg
Coating
- 1 cup All Purpose Flour (maida)
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tsp Paprika Powder
- Cooking Oil
Mayo Sauce
- 1 tbsp Mayonnaise
- 1 tbsp Ketchup
- 1 tsp Mustard Sauce
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Equipment
- Cutting Board
- Frying Pan
- Slotted Spoon
Instructions
Slice the Chicken:
- Place the boneless chicken breast on a cutting board and pound it using a mallet. Slice the pounded chicken into thick strips and transfer them to a bowl.500 g Chicken Breast
Marinate the Chicken:
- Add salt, soy sauce, tomato ketchup, paprika powder, white pepper, ginger garlic paste, buttermilk, and egg, then mix it well to coat the chicken well then cover it to marinate for 20 minutes at room temperature.1/2 tsp Salt, 1/2 tsp Soya Sauce, ⅓ cup Butter Milk, 1 tsp Paprika Powder, 1/2 tsp White Pepper, 1/3 cup Ginger Garlic Paste, 1 Egg, 1 tbsp Tomato Ketchup
Prepare the Coating Mixture:
- Meanwhile, prepare the coating mixture by adding flour to a shallow tray. Stir in salt, paprika powder, black pepper, garlic powder, and oregano then mix well.1 cup All Purpose Flour, 1/2 tsp Black Pepper, 1/2 tsp Salt, 1/2 tsp Garlic Powder, 1/2 tsp Paprika Powder, 1/2 tsp Oregano
- Put a suitable frying pan over medium-high heat and allow this oil to heat on a shimmer.Cooking Oil
Coat the Pies:
- Remove one chicken strips from its marinade and coat it well with the flour mixture then place it in the hot oil carefully. Similarly, coat the remaining chicken and add to the hot oil.
Fry the Pie:
- Deep fry the chicken pieces until they are golden brown then transfer them to a plate using a slotted spoon. Make sure to drain all the excess oil from the chicken.
Serve with Sauces:
- Whisk mayonnaise, ketchup, and mustard sauce in a bowl.1 tbsp Mayonnaise, 1 tbsp Ketchup, 1 tsp Mustard Sauce
- Serve the chicken with mayo sauce.
Video
Notes
- When the tenders are deep-fried, keep them in a steel strain or a strainer spoon for 5 minutes to completely drain the oil.
- Soak the extra oil using a paper towel. Do not leave them with too much oil as they can lose their crisp.
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