The success of this dish is owing to two women, my grandma and my mother-in-law, Peta.
My grandma often made these chicken stripes to my father. The most amasing thing in this recipe for me is that from only a small chicken breast you can make plenty of the soft battered pieces. Light and tender, ideal for lunch. You can have it with chili and sour cream or with my mother-in-law”s award winning mayo! She learnt the recipe from her mother and was kind enough to share with me and you.
You can make smaller amount of mayo if you want but the proportion works better that way and I promise that soon you will get to the bottom of the jar.
3 chicken breasts
200 g flour
1 teaspoon ground coriander seeds
1/2 cup chopped parsley
2 cloves of garlic
100 ml milk
150-200 ml beer
oil for deep frying
For Peta”s mayonnaise
1/2 teaspoon mustard powder
1/2 mustard seeds
3 tablespoon white vinegar
1 1/4 tablespoon white sugar
350-375 ml sunflower oil
2 cloves of garlic
Start with preparing a mayonnaise. Mix all ingredient apart from the oil is a tall bowl with a hand blander. As you mixing pour the oil inside slowly till thickens up to the perfect consistency then put into the fridge for 30 minutes.
Clean your chicken breasts and cut the into long slices. Season with salt and pepper and put into the fridge while you prepare the beer batter.
Mix together the eggs, flour and milk with a hand mixer then add the finely chopped parsley, the mashed garlic, salt and coriander powder. Stir gently with a hand mixer and add the bear. You should get a sticky batter which is thicken than pancake batter.
Roll the chicken slices over some flour then dip into the batter and put straight into the hot oil. Fry them until become golden brown. Don”t place to many chicken into the frying pan at the same time as they can get stick together easily.
Serve with the chilled mayo and some salad.
Cooking time: 45minutes
Tip: You can put chopped chives or sesame seed into the batter
Calories and nutrition:
Calories:453 Carbs:40,8 g Protein:50,3 g Fat:7,8