Directions
To prepare buttermilk, in a bowl add milk(not cold at room temperature) and 1tsp vinegar. Leave it for 5 to 10 minutes, the buttermilk is ready.
Cut chicken breast into strips.
In a bowl add chicken strips, buttermilk, and all marination ingredients.
Mix and cover, and leave it for 1 to 2 hours for marination.
In deep bowl combine coating ingredients.
In another bowl take ice-cold water. Now take one chicken strip out of the marination at a time, and put it into the flour mixture.
Press with a finger to make sure all chicken strips are coated well.
Now dip in ice-cold water for just a second.
Again put in dry mixture.
Press and slightly knead it with your fingers as you knead the dough.
Pressing and kneading is the main secret key to crunchy coating.
Do this for a minute the dust off the excess mixture.
Repeat the same process for all chicken fingers and set aside.
Heat oil in a wok for deep frying on medium to low flame. Make sure the oil should not too hot.
Add chicken fingers but don't overcrowd the wok.
Fry it for 6 to 8 minutes or until your desired color is achieved.
Take them out and enjoy these crispy, crunchy and tempting Chicken Finger strips with burger buns, National Ketchup, and fries.
