Chicken Strips
User Reviews
5
Chicken Strips
Description
Start by cutting boneless chicken breast into long, thin strips. In a bowl, combine gram flour with chili powder, salt, turmeric powder, whole coriander seeds, cumin seeds, and an egg. Water is added gradually to form a thick but spreadable batter. Chicken strips are coated evenly in the batter, ensuring every piece is covered in spices and flour.
Heat oil to the appropriate temperature for deep-frying to achieve a crispy but fully cooked outer layer without burning. The chicken strips are fried for several minutes on each side until they develop a golden brown crust. Serving them hot preserves their crunch and juicy texture inside.
These chicken strips can be enjoyed with a dipping sauce of choice, complementing the spicy and savory batter. They work well as finger food for snacks or appetizers. Nutritional information is shared only as a courtesy and should be viewed accordingly.
Ingredients
- 500 g chicken Boneless
- 100 g gram flour Besan
- 1 egg
- 1 tsp chilli powder
- 1 tsp salt
- 1 tsp turmeric powder Haldi
- 1 tsp coriander seeds
- 1 tsp cumin seeds Jeera
- 100 ml water
Instructions
- Cut the chicken breast into long and thin strips
- In a separate bowl add the salt, chilli powder, egg, cumin seeds, turmeric powder, whole coriander seeds and the gram flour then mix until well combined
- Slowly add some water and mix until a paste-like consistency forms – add the water gradually as you do not want the batter to end up too think
- Add the chicken strips into the mixture and make sure that each piece is coated evenly
- Heat up the oil and make sure that the oil is hot enough to cook the chicken but not too hot that the batter will burn yet leave the inside uncooked
- Add the chicken strips to the deep fryer and allow the chicken strips to cook for a few minutes before flipping over and allowing to cook further until golden brown
- Serve hot with a dipping sauce of your choice then enjoy!
Notes
- Nutritional details are provided for informational purposes, not as a guarantee.
- Ensure the oil is hot enough before frying to avoid greasy, undercooked strips.
- Serve chicken strips hot for the best texture and flavor with your preferred dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 666mg | 28% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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