Crunchy Chicken

Ingredients

• 2 boneless chicken breasts, cut into thin strips
• Salt to taste
• 1 teaspoon lemon juice
• Black pepper powder to taste 
• 2 teaspoons chopped fresh parsley leaves + for sprinkling
• 1½ teaspoons ginger-garlic paste
• Panko bread crumbs for coating
• 2 eggs
• ¼ cup refined flour
• 2 tablespoons rice flour
• Oil for deep frying
• Tomato ketchup to serve
• Mayonnaise to serve
• Spice mix
• ½ tablespoon red chilli powder 
• Salt to taste
• 1 teaspoon garlic powder 
• 1 teaspoon smoked paprika 
• 2 teaspoons onion powder
• ½ teaspoon black salt
• ½ teaspoon dried mixed herbs
• ½ teaspoon black pepper powder
• 1 teaspoon castor sugar

Method

1. To make the spice mix, Put red chilli powder in a mixer jar, add salt, garlic powder, smoked paprika, onion powder, black salt, mixed herbs, black pepper powder and castor sugar and grind to a fine powder.
2. Take chicken in a large bowl. Add salt, lemon juice, black pepper powder, parsley leaves and ginger-garlic paste, mix well and set aside for 5 minutes.
3. Take panko breadcrumbs in a large plate, sprinkle some parsley leaves and black pepper powder and mix well. 
4. Break the eggs in a bowl, add black pepper powder and salt and whisk well.
5. Take refined flour in a plate, add rice flour, black pepper powder and salt and mix well.
6. Coat each chicken strip with the flour mixture, dip it in the egg mixture and coat it well with the panko mixture and keep it on a plate. 
7. Heat sufficient oil in a kadai. Gently slide in the chicken strips, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.
8. Sprinkle 1-2 teaspoons of the prepared spice mix over the fried chicken strips and toss till well coated.
9. Transfer into a serving bowl, serve hot with tomato ketchup and mayonnaise.