Peri Peri Chicken Strips (Crispy Fried Chicken)
Succulent and crispy fried spicy chicken strips. These golden beauties are a crowd-pleaser. Tender pieces of chicken breast tenderized in spiced egg milk mixture and coated in spiced flour mixture and fried until they’re nice and crispy. A fantastic way to make crispy chicken fingers that adults and kids will love!
Equipment
- frying pan
- mixing bowls
- 240 ml measuring cup set
Ingredients
- 250 grams boneless chicken
- 1-2 cups oil or as required
For Marination:
- 1 large egg
- 1 teaspoon peri peri masala (spice mix)
- ½ teaspoon chilly flakes
- salt to taste
- ¼ cup milk (80 ml)
For Flour Mixture:
- ⅔ cup all purpose flour (85 grams)
- ¼ cup rice flour or cornstarch/cornflour (32 grams)
- salt to taste
- ½ teaspoon chilly flakes
- ½ teaspoon peri peri masala (spice mix)
- ¼ teaspoon crushed peppercorn
- ½ teaspoon red chilly powder or paprika or cayenne
Instructions
Making The Chicken Ready:
- Take the boneless chicken. Wash and pat dry with clean kitchen towel.
- Take the chicken and cut them into long strips. The size should not be too thin neither too thick. Keep aside.
Making Marinade And Marinating The Chicken:
- Take a mixing bowl, break the egg into it.
- Add in the peri peri spice powder, chilly flakes, salt and milk. Whisk the mixture well until well combined.
- Add in the chicken strips onto the mixture. Immerse the chicken well in the mixture.
- Let it marinate for sometime. I left it for 30 minutes. The longer the better.
Making The Flour Mixture For Coating:
- In another bowl or plate add in the all purpose flour, rice flour, peri peri spice powder, chilly flakes, salt, crushed peppercorns and red chilly powder.
- Mix well and combined the mixture well.
Preparing The Chicken Strip For Frying:
- Take the marinated chicken, separate the chicken and the liquid. Take out the chicken strips and keep in a bowl.
- Take a chicken strip and coat in the flour mixture. Now dip it again in the liquid mixture and coat it again in the flour mixture. (Use one hand for dipping in dry ingredients and other hand for dipping in wet ingredients for easy and mess free process).
- Shake the coated chicken strip to remove the excess flour. Keep aside in a plate.
- Likewise do the same with the remaining chicken strips. You can do it in batches like 5-6 chicken strips at a time depending upon your frying pan size.
Frying The Chicken Strips:
- Heat oil in a frying pan for deep frying.
- When the hot is oil, reduce the heat to low and drop the coated chicken. Do not over crowd them.
- Fry the chicken strips on medium heat until golden and crisp from outside. It will take only 3-5 minutes approximately.
- Remove them in an absorbent paper. Sprinkle some peri peri spice. Serve hot with your favourite sauce or dip. I served with red chilly sauce and french fries.
Video
Notes
- Use boneless and skinless chicken, preferably chicken breast.
- Peri peri spice mix can be substituted here. You can use herbs and add more red chilly powder if you cannot source the peri peri spice mix.
- You can swap rice flour with cornstarch/cornflour.
- Do not over crowd the chicken while frying.
- You can air fry or bake them in oven at 180° C for 20-25 minutes. Just spray or grease it with little oil before baking them.