Healthy ifthar crisp chicken tenders ramadan special recipes | chicken strips |chicken fillet recipe

Cut the chicken breast into strips against the grain to prevent it from shredding.

Wash the chicken breast thoroughly and pat dry to remove excess water.

Marinate the chicken strips with 1 teaspoon salt, slightly more than 1 teaspoon black pepper, 1 teaspoon white pepper (optional), 1 tablespoon red chili powder, 1 tablespoon chaat masala, 1 tablespoon vinegar or lemon juice, and 1 tablespoon ginger-garlic paste. Rub the marinade well into the chicken.

Cover and let the chicken marinate for about 30 minutes to 1 hour at room temperature or in the fridge.

After marination, crack 1 egg into the chicken and mix well to coat the strips.

In a separate bowl, combine 1 cup all-purpose flour with 1 tablespoon red chili powder, 1 tablespoon black pepper, 1 tablespoon white pepper, and salt to taste. Optionally, add oregano seasoning, chili flakes, garlic powder, or onion powder for extra flavor.

Coat each chicken strip in the flour mixture, pressing gently to ensure the coating adheres. Shake off any excess flour.

For extra crispiness, dip the coated strips in cold water and then coat again with the flour mixture.

Arrange the coated chicken strips in the air fryer. Alternatively, they can be deep-fried in medium hot oil for about 7 to 8 minutes, flipping occasionally.

Preheat the air fryer to 200°C (392°F) and cook for 5 minutes on one side, flipping after 1 minute. Cook for another 5 minutes on the other side, brushing with oil if desired.

If deep-frying, cook on medium heat for 10 to 12 minutes, flipping occasionally until crispy.

Equipment Needed

Spice Level: