Crispy Spicy Fried Chicken Strips (Morgh Espaysi)

Slice the chicken fillets into strips about 1 cm thick. Place them in a bowl, add the lemon juice, and toss to coat evenly.

Season the chicken strips with the spice mix, rubbing gently so all sides are well covered.

In a separate bowl, combine the breadcrumb powder with the remaining spices (ground coriander, red pepper powder, garlic powder, citric acid, and salt).

Transfer the seasoned chicken to a sealed container, sprinkle with a portion of the breadcrumb mixture, cover, and refrigerate for 1 hour to allow the flavors to develop.

Remove the chicken from the refrigerator. Lightly coat each strip in wheat flour, then briefly dip into the ice water, shaking off any excess.

Immediately dredge the damp chicken strips in the seasoned breadcrumb mixture, pressing gently so the crumbs adhere well.

Heat the oil in a pan over low to medium heat until hot. If desired, gently shape the coated strips into loose rings and carefully place them in the oil.

Fry for 5–7 minutes per side, turning once, until the chicken is crisp, golden brown, and fully cooked through.

Remove from the oil and drain briefly on paper towels. Serve hot, traditionally with ketchup.