Ingredients
-
1 kg chicken breasts (cut lengthwise into slightly thick strips)
- 1 cup flour
- 2 tablespoons cornstarch
- 1 cup yogurt
- 1 cup milk
- salt
- plenty of oil for frying
Eggs
½ teaspoon each of:
- baking powder
- black pepper
- curry
- turmeric
- paprika
- onion powder
Method
Wash the chicken breasts well and leave them to drain completely.
In a deep bowl, add the yogurt, milk, salt, and all the spices and mix well. Then, add the chicken breasts and mix well.
Soak the breasts in these ingredients for at least two to three hours in the refrigerator.
In a deep bowl, add (flour + cornstarch + baking powder + ½ teaspoon each of the same spices we prepared in the previous mixture).
Dip the chicken breasts in the egg, then in the flour mixture until all the chicken is used up.
In a deep frying pan, add the oil and wait for it to heat up.
Fry the chicken until browned on both sides.
Do not turn over too much while frying to avoid losing the crispy outer layer until golden brown.
Remove onto kitchen paper and let it drain.
Serve hot with pasta, or in sandwiches with French fries and a green salad, and ketchup and mayonnaise, as desired.
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