20-25 mins
20 mins
45 mins
Serves 4
Divide the chicken breast into two horizontals (if thick) from the middle to make it thinner. Cut the chicken into thin fingers. Pat dry the fingers with a kitchen towel.
Mix all ingredients of the marinade. Add the chicken fingers and keep aside for 1–2 hours or even overnight.
Spread bread crumbs on a flat plate. Mix oregano and red chilli flakes. Mix well. Pick up one piece of marinated chicken and coat with dry bread crumbs to completely cover it. Spread chicken fingers on a plate and cover with a plastic wrap. Keep in the fridge till serving time.
Pre-heat Oxy Fryer for 5 minutes. Keep Oxy Fryer at 180°C for 20–25 minutes. Serve hot with green chutney/ketchup.
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