Spicy Fried Chicken Strips

Spicy Fried Chicken Strips Is Easy To Prepare With Just 2 Steps To Follow And Less Cooking Time. Tasty And Appetizing Party Snack. Absolutely No Additives Added For The Perfect Red Chicken Color.

When I have To Prepare Non Vegetarian Starter for Potlucks or Parties I clean and cut the chicken the previous night and dump all the Marination and chicken in a zip-lock and refrigerate it. Next day depending on the time I have I usually deep fry them or bake them. Tasty appetizer is ready with less preparation time. Chicken can also be grilled with the same marinade in the recipe.

Get The Oil Temperature Right For Deep Frying

After You add enough oil to the kadai / deep pot / deep fryer and heat. Use a deep frying thermometer to check the right temperature for deep frying. Usually right frying temperature ranges between 325 F to 400 F. Oil should not get too hot , your chicken will get burned or not under temperature which may result in soggy , greasy chicken.

In the other hand if you do not have deep frying thermometer after heating oil for 6 to 8 minutes test oil temperature by dropping few drops of batter / marinade from the chicken into the hot oil – batter will bounce right back to the top surface of the oil.

How To Get The Right Crispiness And Color?

Keep flame in medium-low while frying chicken strips. Else outside layer will get browned quickly and chicken inside will not get cooked fully. Fry until it becomes nice dark red color. It will take 5 to 6 minutes approximately.

Do not Crowd the chicken in the oil. Put 1 strip at a time in the hot oil and fry in small batches

Do not cover the chicken after frying . It will become soft and loose its crispiness.

I used KASHMIRI Red Chili Powder which gives the bright red color and this variety chili powder is less spicy. But if you are using plain chili powder or cayenne or paprika then add 1/2 tsp only.

Sides Suggestions

Serve This Spicy Chicken with Ranch /Blue cheese / mayonnaise /Ketchup /Hot Sauce or with Thinly sliced raw carrots , celery .

Other Optional Ingredients Which Can Be Added (I did not use them in this recipe)

You can Add 1/2 tsp to 1 teaspoon of Ajwain/ ajowan also known as ajowan caraway, bishop’s weed, or carom in the marination. Its gives a strong flavor to the chicken.

Sprinkling some Chat Masala powder as seasoning before you serve.

Other Dishes You Can Make With This Same Chicken Strips Recipe. You can find them here Chicken Tacos With Mango Radish Salsa

Step By Step Pictures Of How To Make The Chicken Strips?

Ingredients For Marination – cut chicken thighs into one -two inch thin strips ( rinse and clean chicken in cold running water for few times , use vinegar to clean – optional) .Take all other ingredients turmeric , yogurt / curd , salt , kashmiri red chili powder, corn flour , besan flour , rice flour , ginger and garlic paste , lemon juice , water and oil for deep frying.

How To Marinate The Chicken

Heat the kadai / deep pot with enough oil for deep frying the chicken in medium low flame only . Now mix all the above ingredients in a bowl except chicken strips into smooth paste.

Then add cut chicken strips into the prepared paste and mix well to coat the chicken on all sides.

Deep Frying The Chicken

Once the oil is hot ( test oil temperature by dropping few drops of batter into the hot oil – it will bounce right back to the top surface of the oil). Now take each chicken strips one by one and drop it into the hot oil . Few pieces in a single batch of frying ( do not crowd). fry the chicken strips for 4 to 5 minutes approximately or until golden brown in medium low flame only.

Repeat until all the chicken pieces are fried. Drain chicken on a paper towel after frying.