Prep 36 mins
Cook 30 mins
This is from the FOOD column of the Weekend magazine dated November 11th'2005. Enjoy! Note: Use boneless and skinless chicken breasts for this.
- 2 tablespoons butter
- 3 tablespoons tomato ketchup (Use Heinz brand)
- 1 -2 tablespoon hot sauce
- 1 1⁄2 cups all-purpose flour (spooned and leveled)
- coarse salt, as required
- fresh ground black pepper, as required
- 2 large eggs
- 1 1⁄2 lbs chicken breasts, cut into 16 equal sized strips
- 4 cups oil
- Melt butter on medium flame in a pan.
- Stir in ketchup and hot sauce.
- Remove from heat.
- Cover and keep aside.
- In a medium bowl, whisk together flour, 1 1/2 tsps. salt and 3/4 teaspoons black pepper powder.
- Sprinkle 1/2 cup of the flour mixture evenly on a rimmed baking sheet and keep aside.
- Whisk together 2 eggs and 2 tsps. water in a shallow dish.
- Then dredge chicken in the flour mixture in small batches, shaking off the excess of the mixture.
- Dip the chicken in egg mixture to coat. Shake off excess.
- Dredge the chicken in flour again.
- Place chicken on a sheet sprinkled with flour.
- In a 5 quart saucepan, heat oil to 350F on a deep-fry thermometer(to check if oil is ready, drop a pinch of flour in it; if it sizzles means the oil is ready).
- Add half the quantity of chicken.
- Cook for 6 minutes or until golden brown.
- Transfer onto clean kitchen paper towels to drain off excess oil.
- Likewise, cook the remaining chicken also at 350F in oil and drain on clean kitchen paper napkins.
- Toss chicken strips with the reserved sauce and serve at once.