Crispy Chicken Strips

Ingredients

• 1 chicken breast (Sliced into thin, long strips)
• salt (To taste, for seasoning the chicken)
• 1 tsp red chili powder (For seasoning the chicken)
• 0.5 tsp onion powder (For seasoning the chicken)
• 0.5 tsp garlic powder (For seasoning the chicken)
• 0.5 tsp lemon pepper (For seasoning the chicken)
• 0.75 tsp black pepper powder (For seasoning the chicken)
• 1 cup all-purpose flour (For the wet batter)
• salt (For the wet batter, to taste)
• 0.5 tsp baking powder (For the wet batter)
• red chili flakes (Some, for the wet batter)
• 0.5 tsp garlic powder (For the wet batter)
• 0.5 tsp black pepper powder (For the wet batter)
• dried parsley (For the wet batter)
• 1 egg (For the wet batter)
• water (Add some, enough to whisk the batter until lump-free)
• 2 cups all-purpose flour (For the dry batter)
• 2 tbsp corn flour (For the dry batter)
• salt (For the dry batter, to taste)
• red chili powder (For the dry batter, amount not specified)
• oil (For frying; amount and type not specified)

Steps

1. 1

   Slice one chicken breast into thin, long strips.

2. 2

   Season the chicken strips with salt to taste, 1 teaspoon red chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon pepper, and 3/4 teaspoon black pepper powder. Mix thoroughly so the seasoning coats the chicken.

3. 3

   Prepare the wet batter by placing 1 cup flour in a bowl. Add salt, 1/2 teaspoon baking powder, some red chili flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper powder, dried parsley, and 1 egg.

4. 4

   Add some water to the wet-batter mixture and whisk until there are no lumps.

5. 5

   Prepare the dry batter by placing 2 cups all-purpose flour in a separate bowl. Add 2 tablespoons corn flour, salt, and red chili powder, then mix well.

6. 6

   Dip each seasoned chicken strip into the wet batter, then remove the excess batter.

7. 7

   Transfer the wet-battered strip to the dry batter and coat it well.

8. 8

   Fry the coated chicken strips until golden brown. The source does not specify the oil temperature or frying time.

9. 9

   Serve the chicken strips as they are with a dip, or use them to make a wrap.

Notes

The source does not specify the quantities of salt, chili flakes, dried parsley, dry-batter red chili powder, water, or frying oil. It also does not provide an oil temperature or frying time; fry until visibly golden brown as stated.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• Ramadan
• iftar
• crispy
• high-protein