Materials:
200 grams of chicken without bones
1 teaspoon of garlic paste
Ginger paste 1 teaspoon
Salt to taste
1 teaspoon of black pepper powder
1 teaspoon of lemon juice
Half a cup of liquid milk
3 tablespoons of egg whites
To make a mixture of coatings
Half a cup of flour
1 teaspoon of cornflower
Breadcrumbs as needed
For oil frying.
Method:
First the chicken meat should be cut as thin and long as a finger. It should not be too narrow or too long, it should be cut evenly.Then spread the pieces of meat with ginger paste, garlic paste, black pepper powder, salt, lemon juice, liquid milk and egg white and keep it in normal fridge for at least 1 hour.
Now mix the flour, cornflower and bread crumbs well together and make a dry mixture without water. Remove the meat from the fridge half an hour before frying in oil.Now heat enough oil to deep fry the meats in a pan. The heat of the stove will be medium while heating the oil. If you heat more ache, if you add oil to the meat, it will burn and turn black. When the oil is hot, reduce the heat of the oven. The pieces of meat will not be eaten as it is thin and will be boiled slowly.
Now take the pieces of meat one by one and roll them in a mixture of flour and bread crumbs, spread them well and leave them in the oil. If you put many together, it will not burn.Once it is browned for 4-5 minutes, remove it from the oil with the help of a sieve and leave it on the kitchen tissue to drain the excess oil. Yes, crispy chicken fingers with fun flavors were made.
I hope you like the recipe. If you like it, please upvote for this post.
