Marination time: 30 minutes
-
2
chicken breast or 3 fish fillets
-
1
teaspoon
salt or to taste
-
1
teaspoon
red chilly paste or paprika
-
1/2
teaspoon
black pepper powder
-
1/2
cup
almonds
coarsely powdered
-
1/4
cup
sesame seeds
-
3/4
cup
corn flakes
coarsely crushed
-
1
Egg
-
1
tablespoon
milk or buttermilk
-
1/4
teaspoon
salt
-
Cut each chicken breast into 5 thin strips. Cut it slant so that the chicken does not become flaky. If using fish, cut that into strips as well.
-
Add paprika or red chilly paste + salt + pepper to the chicken and keep aside for 30 minutes.
-
Mix together, almond powder + sesame seeds + cornflakes. In another bowl, beat the egg with 1 tablespoon of milk and salt.
-
Dip the chicken in the egg and then coat it well with nuts, pressing it well so that the coating sticks to the chicken.
-
Add oil in a pan only enough to cover the outer layer of chicken. Turn the heat to medoim high heat and cook the chicken strips about 3-4 minutes on each side and till the outer layer is golden brown. (You will know the oil is ready when you add few crumbs and it should sizzle). Reduce the heat to medium if the coating tends to darken.
If you don't have any one of the coating ingredients, substitute that with the ones you have.