Irresistible Chicken Fingers
Serves: 1
Total: 1H
Prep: 40M
Cook: 20M
5.0
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Recipe Preparation
- 1.5 lbs chicken breast
- 2 cups yogurt5 cups tempura flour
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp soy sauce
- 5 tsp sweet paprika
- 2 tsp chili powder
- 2 tsp onion powder
- Salt and black pepper to taste
- 2 potatoes
- 30 oz vegetable oil
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Step Description
1
Rinse the chicken breast and cut into large strips. Place them in a large mixing bowl and add the yogurt, 2 tsp sweet paprika, 2 tsp chili powder, 2 tsp onion powder, and salt and black pepper to taste. Mix well and marinate the chicken for about 30 minutes.
2
While the chicken is marinating, combine the mayonnaise, ketchup, soy sauce, 2 tsp sweet paprika, and a pinch of black pepper in a bowl. Stir well to make the sauce and set aside.
3
In the tempura flour, mix in the remaining onion powder, salt, sweet paprika, and black pepper to season it. Coat the marinated chicken strips evenly with the seasoned tempura flour. Heat the oil in the deep fryer to 330°F (165°C). Fry the chicken for 8-10 minutes until fully cooked and crispy on the outside. Use a ThermoPro TP510 Digital Instant-Read Candy Thermometer to make sure the oil is at the right temp.
4
Wash and cut the potatoes into strips. Fry them at a lower temperature, about 300°F (150°C), for around 10 minutes. Remove them from the oil, then raise the oil temperature to 360°F (182°C) and fry them again for 2-3 minutes until golden and crispy. Avoid starting with high heat to prevent over-frying.
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