CHICKEN STRIPS | CHICKEN FINGERS | CRISPY CHICKEN STRIPS | CRISPY FRIED CHICKEN |

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are often cheaper.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Chicken thighs are more flavorful and often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index.

Cut boneless chicken into strips.

Marinate chicken in yogurt, garlic powder, ginger powder, chilli powder, and Kashmiri chilli powder for a while.

Combine all purpose flour and corn flour in a bowl.

Prepare a separate bowl with beaten egg and milk.

Place crushed corn flakes in another bowl.

Dredge each chicken strip in the flour mixture, shaking off excess.

Dip the floured chicken into the egg mixture, allowing excess to drip off.

Coat the chicken in crushed corn flakes, pressing gently to adhere.

Heat sunflower oil in a deep skillet over medium-high heat until shimmering.

Fry chicken strips in batches until golden brown, about 4-5 minutes per side.

Remove chicken and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens