Deep-Fried Chicken Tandoori

Name: Deep-Fried Chicken Tandoori
Total time: 30 min
Yield: 4
Ingredients: 200 milliliters very cold water; 100 grams Pastry flour; 1 tsp Tandoori spice mix (plus more for the chicken); 1 egg; 400 grams Chicken breasts; salt; vegetable oil (for frying)

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Health Score:

6,7 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

For the batter: 200 milliliters very cold water; 100 grams Pastry flour; 1 tsp Tandoori spice mix (plus more for the chicken); 1 egg; 400 grams Chicken breasts; salt; vegetable oil (for frying)

How healthy are the main ingredients?

Chicken breast egg salt

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Preparation steps

For the batter: Pour the water into a bowl and gradually whisk in the flour and the tandoori spice mix until smooth. Whisk in the egg.

Rinse the chicken breasts, pat dry and cut into large strips. Season with salt and with tandoori spice mix.

Heat the oil in a deep saucepan or deep-fryer to 160°C (approximately 325°F). Dredge the chicken strips in the batter letting excess drip off and working in batches if necessary, fry until golden brown and crispy, 2-3 minutes until crispy in deep fat. Remove a slotted spoon, drain on paper towels and serve hot.