Aiguillettes de poulet aux fruits à coque

Ingrédients

• 250 gms Boneless Chicken
• Salt
• 2.5 tbsp Plain flour
• 1 Egg (lightly beaten)
• 1 tbsp Milk
• 1/2 cup Ground almonds (refer notes)
• 2/3 cup Bread crumbs
• 1 - 1.5 tsp Pepper powder / Red chilli flakes
• Oil (for deep frying)

Préparation

1. 1

   Clean the chicken and cut into thin strips. Marinate the chicken pieces with salt and roll in plain flour. Shake off the excess flour. Combine the beaten egg & milk and dip the chicken pieces in this mixture. Combine almond flour, bread crumbs & pepper powder/chilli flakes. Roll the chicken pieces in almond & bread crumb mixture.

2. 2

   Refrigerate the coated chicken pieces for 1 hour. Deep fry the chicken strips in hot oil until lightly browned . Drain on absorbent paper. Serve hot with sauce/dip of your choice.