CRISPY CHICKEN TENDERS (American)
Ingredients
Cut the chicken tenders in 1 inch broad and 3-4 inches long. In broad bowl put the curd and stir it to make it smooth add salt, red chilli powder, chat masala and garam masala. Keep all purpose flour in a plate. Heat the oil in karhahi, *dip one piece of chicken tender in curd mixture fold it in the maida/all purpose flour, again dip tender in curd mixture and fold in the flour, deep fry the tender till golder brown. Repeat the process * for each tender and serve hot with green Chatni/ tomato Ketchup.
Tips : If vegetrian Babycorn, zukini(tori)/bottle guava cut in long strips can be used in place of chicken tenders.
Ingredients
- Chicken Tenders (breast pieces) - 300 grms.
- All purpose floor (maida) - 1/2 cup
- Sour Curd - 1cup
- Salt to taste
- Red chilli powder - 1/2 tsp
- Coriander leaves finally chopped - 2 tbsp
- Chat Masala - 1tbsp
- 1/2 Garam Masala
- Oil for deep frying
Cut the chicken tenders in 1 inch broad and 3-4 inches long. In broad bowl put the curd and stir it to make it smooth add salt, red chilli powder, chat masala and garam masala. Keep all purpose flour in a plate. Heat the oil in karhahi, *dip one piece of chicken tender in curd mixture fold it in the maida/all purpose flour, again dip tender in curd mixture and fold in the flour, deep fry the tender till golder brown. Repeat the process * for each tender and serve hot with green Chatni/ tomato Ketchup.
Tips : If vegetrian Babycorn, zukini(tori)/bottle guava cut in long strips can be used in place of chicken tenders.
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