A delicious copycat recipe for KFC-style chicken strips using Indian substitutes for a crispy and flavorful experience.
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In a bowl, combine the grated onion, chilli powder, salt, pepper, ginger garlic paste, and curd. Mix well.
Add the chicken pieces to the marinade and ensure they are well coated. Let it marinate for at least 30 minutes.
In a separate bowl, mix the maida, corn flour, chilli powder, and salt.
Gradually add water to the dry ingredients to form a smooth batter.
Heat oil in a deep frying pan over medium heat.
Dip the marinated chicken pieces into the batter, ensuring they are fully coated.
Carefully place the battered chicken into the hot oil and fry until golden brown and crispy.
Remove the chicken strips from the oil and drain on paper towels.
For extra crunch, double dip the chicken in the batter before frying.
Ensure the oil is hot enough before adding the chicken to prevent it from becoming greasy.
Can I use chicken breast instead of other cuts?
Yes, chicken breast works well for this recipe, but ensure it is cut into strips for even cooking.
How can I make this recipe spicier?
You can increase the amount of chilli powder in the marinade and batter to suit your spice preference.
Can I bake these chicken strips instead of frying?
Yes, you can bake them at a high temperature for a healthier option, but they may not be as crispy.
What can I serve with these chicken strips?
These chicken strips pair well with dips like mayonnaise, ketchup, or a spicy sauce.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.
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