Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 2 skinless, boneless chicken breast halves – cut into 1/2-inch strips 1 egg, beaten 1 cup buttermilk 1 ½ teaspoons malvani masala 1 cup all-purpose flour 1 cup seasoned bread crumbs 1 teaspoon salt 1 quart oil for frying
Marinate the cut chicken strips in malvani masala. Marinade the chicken and store in refrigeration for about 4-6 hours.
In a small bowl, mix egg and buttermilk.
In another bowl, mix together flour, bread crumbs and salt.
Dip the chicken strips in egg mixture and then coat with flour and bread crumb mix.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C)
Carefully place the coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear.
Serve it with your favourite chutney.