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.
Then add cut chicken strips into the prepared paste and mix well to coat the chicken on all sides.
Repeat until all the chicken pieces are fried. Drain chicken on a paper towel after frying.
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 SalsaStep 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.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
Ingredients
- 200 g Chicken (Used Chicken Thighs cut into 1-2 inch strips)
- 1 tbsp Plain Yogurt / Curd (Use Fresh Yogurt)
- 1 tsp Corn Flour
- 1 tbsp Gram Flour / Besan Flour / Chickpea Flour
- 1 tsp Rice Flour
- 1 and 1/2 tsp Salt (Or Add as required, I use Iodized Salt available in usa)
- 1 tbsp Lemon Juice
- 1 tsp Kashmiri Red Chilli Powder (This Chili Powder gives bright red color and it is less spicy)
- 1 tsp Ginger And Garlic Paste (1 teaspoon heaped, Grind equal portions of ginger and garlic paste. Or use readily available in Indian Grocery.)
- 1/2 tsp Turmeric
- 2 tbsp Water
- Oil (For Deep Frying)
Instructions
- Cut chicken thighs into one -two inch thin strips ( rinse and clean chicken in cold running water for few times) .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.
- 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.
- 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 nice dark red color in medium low flame only. Repeat until all the chicken pieces are fried. Drain chicken on a paper towel after frying.
Preparation For Marination
How To Marinate The Chicken
Deep Frying The Chicken
Recipe Notes
*If you do not have turmeric you can skip the ingredient.
*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 chili powder is less spicy. But if you are using plain chili powder then add 1/2 tsp only.
