Submitted by: Sugar | Date Added: 4 Dec 2009
Listed in: Appetizer

Chicken breast fillets 4
Lemon juice 2 tablespoon
Salt 1 level teaspoon
Pepper 1 teaspoon
Flour 1/2 cup
Red chili powder 1 teaspoon
Breadcrumbs, dry 1.5 cup
Eggs, lightly beaten 2

Cut the chicken fillets into strips about 12 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 12 teaspoon salt and 12 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer.
Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oil at a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
Drain on paper towels. Serve hot with mint and garlic chatni.

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