Chicken strips are made with thin and tender boneless chicken pieces. The cooking process begins with the preparation of chicken strips, which requires the use of boneless chicken meat that has been cut into thin pieces. The pieces undergo a two-step process which begins with the application of a spicy marinade before they receive a second coating of refined wheat flour along with egg and crushed cornflakes. The chicken pieces are deep-fried until they reach a state of crispy texture and golden color. My simple recipe provides easy instructions to show how to prepare chicken strips at home.
KEY TAKEAWAYS
- Chicken strips are a popular crispy snack in India, especially enjoyed as a starter or evening treat.
- Serve it with ketchup, mayonnaise, yogurt dip, or mint chutney for the best experience.
- Chicken strips have a juicy, mildly spicy, and tangy taste.
- Other similar recipes are chicken nuggets, chicken popcorn, crispy chicken wings, and chicken pakora.
The Ingredients:
- 500 grams chicken (boneless, cut into thin strips)
To make the masala mixture:
- 2 tbsp yogurt
- 2 tbsp ginger garlic paste
- 1 tsp dry red chilies (crushed)
- ½ tsp black pepper powder
- ½ tsp cumin seed powder
- ½ tsp coriander seed powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp salt
- Lemon juice (half a lemon)
- ¼ tsp red food color
To make the wheat flour mixture for coating chicken strips:
- ½ cup refined wheat flour (maida)
- ½ tsp Kashmiri red chili powder
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
- ¼ tsp black pepper powder
- ¼ tsp salt
To make the egg mixture for coating:
- 2 pieces eggs
- 1 tbsp red chili sauce
- ½ tsp Kashmiri red chili powder
- Salt (a pinch)
For the final coating:
- Cornflakes (non-roasted, crushed, as much as required)
To deep fry the chicken strips:
- Cooking oil (an adequate amount)
I discovered a woman who shared this healthy snack recipe for kids while I was at the park to watch our sons play. I recorded the steps on my phone. She also added a few expert tips to make the chicken strips crunchier.
I made them the next evening while my sons returned from the park after playing. It became their favorite instantly and now it features a couple of times in a week. My husband was amazed to see how much the boys enjoyed their food, and asked me the secret. I said it was a recipe shared by a friend, and thanked her from the bottom of my heart. I feel lucky that a random chat at the park led to such a useful meal.
How to Make Chicken Strips? (Step by Step Guide with Images)
Step 1: Take 500 grams of boneless chicken, cut into thin strips.
Step 2: Mix 2 tbsp of yogurt, 2 tbsp of ginger garlic paste, 1 tsp of crushed dry red chilies, ½ tsp of black pepper powder, ½ tsp of cumin seed powder, ½ tsp of coriander seed powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of salt, and the juice of half a lemon. Then mix in ¼ tsp of red food color.
Step 3: Mix chicken strips, cover and let them marinate for half an hour.
Step 4: Mix ½ cup of refined wheat flour (maida), ½ tsp of Kashmiri red chili powder, ½ tsp of chaat masala powder, ¼ tsp of garam masala powder, ¼ tsp of black pepper powder, and ¼ tsp of salt.
Step 5: Mix 2 pieces of eggs, 1 tbsp of red chili sauce, ½ tsp of Kashmiri red chili powder, and a pinch of salt.
Step 6: Crush as much non-roasted cornflakes as required by hand.
Step 7: Coat each masala coated chicken strip first with maida, then with egg mixture, and finally with crushed cornflakes.
Step 8: Repeat the process to coat all the chicken strips.
Step 9: Deep fry them in cooking oil. Remove when done.
Step 10: Your crispy and spicy chicken strips are ready.
Recipe Card
Chicken Strips
Ingredients
- 500 grams chicken boneless, cut into thin strips
To make the masala mixture:
- 2 tbsp yogurt
- 2 tbsp ginger garlic paste
- 1 tsp dry red chilies crushed
- ½ tsp black pepper powder
- ½ tsp cumin seeds powder
- ½ tsp coriander seeds powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp salt
- Lemon juice half a lemon
- ¼ tsp red food color
To make the wheat flour mixture for coating chicken strips:
- ½ cup refined wheat flour maida
- ½ tsp Kashmiri red chili powder
- ½ tsp chaat masala powder
- ¼ tsp garam masala powder
- ¼ tsp black pepper powder
- ¼ tsp salt
To make the egg mixture for coating:
- 2 pieces eggs
- 1 tbsp red chili sauce
- ½ tsp Kashmiri red chili powder
- Salt a pinch
For the final coating:
- Cornflakes non-roasted, crushed, as much as required
To deep fry the chicken strips:
- Cooking oil an adequate amount
Instructions
- Take 500 grams of boneless chicken, cut into thin strips.
- Mix 2 tbsp of yogurt, 2 tbsp of ginger garlic paste, 1 tsp of crushed dry red chilies, ½ tsp of black pepper powder, ½ tsp of cumin seeds powder, ½ tsp of coriander seeds powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of salt and juice of half a lemon. Then mix ¼ tsp of red food color.
- Mix chicken strips, cover and let it marinate for half an hour.
- Mix ½ cup of refined wheat flour (maida), ½ tsp of Kashmiri red chili powder, ½ tsp of chaat masala powder, ¼ tsp of garam masala powder, ¼ tsp of black pepper powder, and ¼ tsp of salt.
- Mix 2 pieces of eggs, 1 tbsp of red chili sauce, ½ tsp of Kashmiri red chili powder, and a pinch of salt.
- Crush as much non-roasted cornflakes as required by hand.
- Coat each masala coated chicken strips first with maida, then with egg mixture, and finally with crushed cornflakes.
- Repeat the process to coat all the chicken strips.
- Deep fry them in cooking oil. Remove when done.
- Your crispy and spicy chicken strips are ready.
