Deep-Fried Chicken Tandoori
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.