Deep-Fried Chicken Tandoori

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Deep-Fried Chicken Tandoori
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the batter
200 milliliters
very cold Water
100 grams
1 teaspoon
Tandoori spice mix (plus more for the chicken)
1
400 grams
Vegetable oil (for frying)

Preparation steps

1.

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.

2.

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

3.

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.