While the shell is crunchy and spicy, the chicken hiding inside is moist and full of wonderful flavors.
Although the kid's favorite side dish for fried chicken are fried potatoes and ketchup, I serve my crunchy spicy chicken fingers with a side of mash potatoes and mushrooms in tomato sauce.
CRUNCHY SPICY CHICKEN FINGERS (feeds 4)
4 boneless chicken breasts
oil for frying
1 cup plain yogurt
1 cup milk
2 tbsp hot sauce
1 tsp salt
1/2 tsp black pepper
1 1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp chili pepper
1/4 tsp ground cardamom
1/4 tsp ginger
1/4 tsp black pepper
WASH YOUR HANDS FREQUENTLY AND THOROUGHLY WHILE YOU HANDLE YOUR RAW CHICKEN!
Wash and dry your chicken. Cut each chicken breast into three pieces, so you end with 12 long chicken fingers.
Mix together yogurt, milk, hot sauce, and salt. Soak chicken fingers in yogurt mix for at least 1/2 an hour.
Mix together all the ingredients for coating and coat each chicken finger well. Dunk the coated chicken finger again in yogurt mix, and coat again with flour mix. When dunking and coating the second time, work one piece at a time.
Set aside for 5 minutes, so the flour coating gets moistened.
Fry in 350*F hot oil until golden brown. Don't overcrowd your frying pan. If you do, the chicken will be cooked not fried, and you end up with a soggy mess!