600 grams (1.3 lb)boneless chicken breast (tenders)
½cup buttermilk or 2 tbsp yogurt
½tbspginger paste or powder
½tbspgarlic paste or powder
salt to taste
For coating and frying
2cupsbreadcrumbs or flour
½tbspred chili flakes
cooking oil for deep frying
Take boneless chicken tender (chicken breast) and cut into 1 inch thick and long strips. Wash them finely with water then drain.
Now add the chicken strips in a mixing bowl. For seasoning the chicken strips add black pepper, paprika, salt, buttermilk, and ginger-garlic paste then blend them well.
Keep it in a refrigerator for half an hour to marinade them.
In a mixing bowl, pour 2 eggs white. Sprinkle a pinch of black pepper and salt then mix finely.
Place flour or breadcrumbs on a plate or bowl. Add white pepper, salt, red chili flakes then combine them well with breadcrumbs or flour.
Take the chicken tenders one by one and dip them in the egg white then place on the breadcrumbs. Coat the chicken fingers with breadcrumbs.
Pour enough cooking oil in a deep frying pan to deep fry chicken strips. Heat the frying pan over medium flame.
Check the temperature by a food thermometer. The temperature should be 350 to 375°F. If a food thermometer not available then check the temperature by dipping a small portion of chicken. It should be float without browning.
Dip chicken strips one by one in the cooking oil. Deep fry the tenders until they make crisp or golden brown.
Remove the deep-fried chicken fingers and place them on a paper towel.
Serve them hot with your favorite dip or allow them to cool down at room temperature.