Spicy Zinger Chicken Strips

Spicy Zinger Chicken Strips

These spicy chicken strips are beautifully crisp on the outside and juicy and tender on the inside with little bursts of crushed red chilli. Seriously so so moreish and just finger lickingly delicious!

Growing up this was one of my brothers and my favourite things that my mum used to make, I mean what is there not to love, delicious fried crispy tender spiced chicken, it’s a winner. We used to call this Khatri Fried Chicken (as that’s my mum’s surname) and dare I say my mum’s KFC spicy strips are much tastier than their actual namesake! And now my mum and I make this for my little kiddies, and they absolutely adore it.

Please be sure to use Kashmiri red chilli powder and not actual chilli powder as Kashmiri chilli is very mild, and so the chicken strips are not unbearably spicy but have a pleasant heat to them, as if you use the same amount of normal red chilli powder the chicken strips will be extremely fiery hot, which I do not recommend! What I do recommend is trying these gorgeously crunchy chicken strips,  their crispiness and flavour is unbelievably good, you could say finger licking good!

Spicy Zinger Chicken Strips

March 1, 2019
: 4 - 6
: 15 min
: 15 min

These spicy chicken strips are beautifully crisp on the outside and juicy and tender on the inside with little bursts of crushed red chilli. Seriously so so moreish and just finger lickingly delicious!

By:

Ingredients
  • 500g chicken breast
  • 3 tsp salt
  • 4 cups plain flour
  • 3-4 tsp Kashmiri chilli powder (can substitute with 1 – 1 ½ tsp red chilli powder)
  • 4 -5 tsp crushed red chilli
  • 1 – 1 ½ cups (250 – 375ml) water + 2 tbsp water to moisten the chicken
  • Oil for frying
Directions
  • Step 1 Cut the chicken into long strips, approximately 2.5 cm (1inch) wide.
  • Step 2 Sprinkle ½ tsp of the salt on the cut chicken strips and set aside.
  • Step 3 In a large bowl thoroughly mix the flour, remaining salt, Kashmiri chilli powder and crushed red chilli.
  • Step 4 Divide the spiced flour mixture into 2 bowls. To one of the mixtures, whilst whisking continuously, slowly add the water until the batter is the consistency of double cream and smooth. Set the batter aside.
  • Step 5 Sprinkle the 2 tbsp water on to the chicken strips so they are moist, and then place each strip into the dry spiced flour mixture coating each strip well and then placing on a tray shaking off the excess flour.
  • Step 6 In a large pan heat enough oil on medium heat to deep fry the chicken strips.
  • Step 7 Dip each floured chicken strip one at a time into the batter and immediately drop into the hot oil. Fry until golden and crispy. You will have to do this in batches and not overcrowd the pan.
  • Step 8 Drain on kitchen paper.
  • Step 9 Enjoy x


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